Recipe : Lemon Dijon Chicken with Chinese Five Spice

For the next two weeks I am helping out some friends by staying with their two kids while they celebrate their 15 year anniversary in Bali.  In return they are providing a more convenient place for me to stay while my house is in its final stages of construction.  Luckily both the kids eat a lot of different foods and aren't too picky so I've been doing a bit of cooking on their professional range and taking advantage of an extra couple of guinea pigs at my disposal. No complaints thus far I must add.

Tonight I made this recipe which they loved so much that my son asked me to write it down so I don't forget and can make it again.  You see I'm notorious for making up recipes and then never remembering them and he has now figured this out.  The house really did smell amazing and my friends' six year daughter even commented on the smell when she entered the house while the food was cooking.  Every plate was wiped clean at dinner and the boys even took second servings.

I hope you try this. It is quick, easy and delicious.

 

 

Ingredients

2 Lbs boneless, skinless chicken thighs

2 Tsps Kosher salt
1 Tsp freshly ground black pepper
1 Tbsp Five Spice powder
¼ Cup Canola or Vegetable oil
4 – 5 cloves garlic – minced
1 medium onion – finely diced
3 carrots – peeled and cut into small dice
3 stalks celery – cut into small dice
2 sprigs fresh Rosemary
Grated zest of one lemon
2 cups chicken broth
Juice of one lemon
1 Tbsp Dijon mustard
1 can (15 oz) chick peas or garbanzos
Salt & pepper to taste
Fresh Italian parsley to garnish (optional)

Recipe

Rinse and thoroughly dry the chicken pieces.  In a bowl combine the salt, pepper and five spice powder.  Season all the chicken pieces on all sides with the spice mix.  Heat a large braising pan on high heat and add the oil.  When the oil is very hot, sear the chicken on both sides until browned (about 2 minutes per side).  Brown the chicken in batches so as not to crowd the chicken keeping pieces in one layer.  Remove chicken to a plate and set aside.  Once all the chicken has been seared, reduce heat to medium high and add the garlic and lemon zest.  Quickly stir and immediately add the mirepoix (onion, celery & carrots) and stir so as not to burn the garlic and zest.  Add the rosemary sprigs and allow the vegetables to become soft while stirring occasionally.  You may add a touch of salt to draw out some of the moisture.  After about 5 – 6 minutes, add the chick peas and heat through about 2 minutes.  Add the chicken broth and lemon juice and Dijon mustard and stir well.  Now add back the chicken pieces making sure they are mostly submerged in the liquid and bring back to a boil.  Cover and cook on simmer for 20 – 30 minutes until the chicken is cooked and tender.  Season as needed. Garnish with fresh parsley and serve over steamed rice.