When life gives you Meyer lemons… make lemon chicken! This dish was just wonderful. I was not planning a post so I did not take many pictures, just a regular week night dinner, but it was so good I will put it on the regular list. Super easy to make. I served it over rice but it would be good with couscous or quinoa. Kalamata olives or a little white wine might be a good addition also.
4 to 5 boneless, skinless chicken thighs
4 tablespoons olive oil, divided
2 large onions, sliced thin
Juice from 4 Meyer lemons (or 3 regular lemons)
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 1/2 tablespoons lemon balsamic vinegar (optional)
sea salt and pepper to taste
In a large pan heat about 2 tablespoons of olive oil. Add onions and sauté until golden brown and caramelized, about 20 minutes.
While the onions are cooking heat the remaining olive oil in another pan (I used my paella pan) and add the chicken. Sprinkle with sea salt, pepper and paprika. Brown on both sides.
Add the lemon juice, lemon balsamic vinegar, oregano and caramelized onions. Lower heat and simmer, covered, until chicken is fork tender. Serve over pasta or rice.