Recipe time! Tarragon Lime Chicken & Lemon Curd

[fenchurch]

On our morning walk, taradaktyl mentioned that she was looking for a place that sold lemon curd now that Larry's Market is gone... I told her I have a really good recipe for it that's pretty simple (it actually surprised me how easy it was to make lemon curd). We then started talking about our back deck gardens... and she said needed ideas for what to do with the tarragon she has growing, and I mentioned I have a great recipe for Tarragon Lime Chicken... so, rather than just emailing them straight to her, I figured I'd share with everyone!


Lemon Curd
Christmas Recipes from the Lion House
Compiled by Gloria W. Rytting

2/3 cup lemon juice (about 4 fresh lemons)
4 teaspoons grated lemon peel
5 eggs
1 cup sugar
1/2 cup melted butter

Combine lemon juice and peel, eggs, and sugar; beat until smooth. Gradually add melted butter. Transfer mixture to small saucepan and cook over medium heat, stirring constantly, for 5 minutes or until thickened. Pour into sterilized jars and seal (I just put it in Tupperware if I'm going to keep it or those Rubbermaid disposable containers if I'm giving it away), or cover and refrigerate or freeze.

Lemon Curd keeps in the refrigerator for one week or in the freezer for several months. Makes about 3 half-pints. Serve as a spread for hot scones, biscuits, toast or other breads, or as a filling for cake. (I like it over fresh hot gingerbread.)


Broiled Tarragon Chicken with Lime
from Rackham's twin sister

4 chicken breasts
1/2 teaspoon salt
dash of pepper
2 shallots (or onion) finely chopped
1 cup vegetable oil
1 cup lime juice
4 Tbsp fresh tarragon (or 4 tsp dried)

Skin chicken breast. Sprinkle each piece with salt and pepper. In a medium bowl, mix shallots, oil, juice and tarragon. Immerse chicken breasts in marinade, cover bowl and refrigerate 4-24 hours. Remove bowl from refrigerator an hour before broiling chicken. Arrange chicken pieces in a shallow baking dish and baste with marinade. Place under broiler for 4 minutes then turn chicken pieces, baste again and broil for 4 more minutes.

For a variation, try adding garlic, green onions or chives.

Comments

[adjrun.livejournal.com]

I make lemon curd -- with a similar recipe, nabbed off epicurious.com -- for a summer trifle. It's pretty heavenly. :) I've thought about making it to jar, but was afraid of how poorly it would freeze. I'm glad to know it does!