Stuff to do with Lemons #1 (Lemon Chicken pasta sauce)

My parents have the most amazing lemon tree – it produces truck loads of monstrous lemons all year round.  And when I say monstrous I am not just talking about the size.  They have oddly misshapen things sticking out of them that have lead to some funny conversations about what they remind us of.  It's like a lemon Rorschach test and our over-active imaginations are fully engaged by these Frankenlemons.   

When life gives you more lemons than any family can use, you start to find creative things to do to use them up.  And although I like things like lemon bars and lemon slices in my water, that doesn't use them up quick enough so I've started cooking with them.  (And try this on a hot summer day – take a glass of crushed ice, squeeze a lemon into it, and add red wine.  Try it, you'll like it)

So this is the first is what will be an on-going series I will provisionally call Stuff to Do with Lemons. 

This first recipe has no name yet but we call it "that lemon-chicken-y-pasta-thingee" (Don't laugh.  It works for us).

You need:

·        2-3 lemons (use less if you aren't totally sure you like lemon in your food)

·        4-6 Chicken thighs – cut up into chunks 

·        Olive oil

·        ½ bottle of Capers -drained

·        1 bunch of Cilantro – chopped up, stems included

·        Garlic (we like the bottle of minced garlic from Trader Joes)

·        Fox Point Seasoning from Penzey's – every pantry needs a large bottle of this stuff!  It is my 'go to' seasoning for everything from eggs to fish.

·        Salt, pepper

·        Parmesan

Pour 2-3 glugs of olive oil into a large frying pan and get it hot.  Peel the lemons and slice them into lemon rings (take out the seeds) and put them in the hot oil to fry.  As they cook mash them up when they get soft.  Add as much garlic as your family can tolerate.  Add salt, pepper, and a hearty sprinkle of Fox Point  to the lemon/oil mixture and add the cut-up chicken thighs.  Stir fry until chicken is close to being done.  Toss in the cilantro and the capers and cook for a few minutes until the cilantro is slightly limp and chicken is fully cooked.  Serve over pasta and add parmesan. 

If you end up trying this recipe, let me know how it turns out and if you have any modifications that worked for you.

PS - Have you tried the new Gluten Free brown rice pastas from Trader Joes?  I think they have surpassed the Tinkyada brand for me when it comes to pasta that behaves and tastes like pasta should.  They are also cheaper so that makes it a win-win in my book.