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Lemon and Turmeric Chicken

ingredients

serves 4
4 chicken breasts, skinned
rind and juice of 1 1/2 lemons
1 onion, skinned and chopped
1/2 level tsp (2.5 ml) dried thyme
1 chicken stock cube, dissolved in 150 ml (1/4 pint) boiling water
1 1/4 cup (1/2 pint) 300 ml milk
3/8 cup (40 g) plain flour, sieved
1 level tsp (5 ml) turmeric, or to taste
lemon slices and fresh parsley to garnish

method

1. Place the chicken breasts in a roasting tin. Sprinkle with a few curls of lemon peel, onion and thyme. Add lemon juice to stock and pour round chicken. Cover with foil and bake in the oven at 190°C (375f) mark 5, for about 45 minutes until tender.

2. Keep chicken warm. Strain stock into measuring jug and add milk. Blend the flour and turmeric with a little of the milk and stock mixture; gradually add all the liquid.

3. Whisk continuously over a low heat until sauce thickens. Season to taste.

4. Place the chicken on a warmed serving dish, pour over sauce. Garnish with lemon slices and parsley. Serve with rice.

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Quantities
posted by Andrea Orezzi @ 11:39AM, 6/08/10
Can you confirm is it 750ml or 150ml of stock?

Should be 150 ml
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