This is a delicious chicken recipe, perfect for spring and summer!
It has just the right amount of lemon, and the kelp seasoning provides additional nutrition benefits as well as a massive flavour burst. This is one of our favourites and is versatile in terms of what you can serve it with, but also simple to make. I hope you like it too.
Cook time: 30 minutes | Serves 2 | Gluten and Grain Free, Dairy Free Option
INGREDIENTS AND INSTRUCTIONS
5 bone-in chicken thigh cutlets or drumsticks
2T salted butter or animal fat
Juice from one lemon (or lime)
1T Kelp Seasoning BUY HERE
1/2t himalayan salt
Heat butter in a large stainless steel or cast iron fry pan over high heat.
Add chicken thighs, sear first side until golden brown (2-3 mins) and add salt and kelp seasoning on top.
Turn onto other side and sear for 1-2 minutes before adding the lemon juice to the hot pan.
The butter and lemon juice will start to blacken the chicken. Turn temp down to medium/low.
Use the cooking juices to baste/cover the chicken while it finishes cooking on one side (about 5-7 minutes), then turn over and finish the other side for another 5 minutes
You can then turn temp off and cover with lid to finish cooking for 10 minutes,
or place into preheated 160deg oven until juices run clear.
If you do make these, please share on Facebook or Instagram and tag me in with @raisedonrealfood or #raisedonrealfood. You may also love my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours!
If you’re interested in one-on-one coaching for helping build a strong nutrition and lifestyle foundation especially if dealing with eczema/allergies/intolerances, I see a small number of clients each week at my virtual Integrative Nutrition and Eczema clinic, which is 100% online. For more information visit here. Thank you! Maryana