quick delicious marco polo honey lemon chicken

Name: Quick Delicious Marco Polo Honey Lemon Chicken
Prep time: 5 min
Cook time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 - chicken (i use free range, always better flavour); 1 - onion; 1 - fennel (alternative: soup veg or celery); 1 - carrot; 2 cup(s) water; 1 teaspoon(s) curry powder; 1 teaspoon(s) cinnamon; 1/2 - lemon (juice only); 2 tablespoon(s) honey; 2 tablespoon(s) olive oil

38 Pinches

Caroline Mgawe

Zermatt, Wallis

Updated on Mar 5, 2014

This dish is my own concoction. I threw it together one day because it's the only thing I had in the kitchen and I was snowed in. It was so delish I make it often now! I call it Chicken Marco Polo because it borrows cinnamon and curry powder from the Silk Route. Marco Polo took it home to Italy together with pasta at the time. The chicken-lemon-honey-fennel makes for a very authentic Italian style, while the 'fusion ingredients' add full-flavoured pizzazz. Add more water to create great chicken soup. Take some liquid and veg, reduce with cream for a few minutes to create great sauce.

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prep time 5 Min

cook time 35 Min

method Stove Top

yield 2 serving(s)

Ingredients

1 - chicken (i use free range, always better flavour)
1 - onion
1 - fennel (alternative: soup veg or celery)
1 - carrot
2 cups water
1 teaspoon curry powder
1 teaspoon cinnamon
1/2 - lemon (juice only)
2 tablespoons honey
2 tablespoons olive oil

How To Make quick delicious marco polo honey lemon chicken

Step 1

Put olive oil in a big pan, high heat. Brown the chicken 1-2 minutes each side.

Step 2

Roughly chop veg. Put everything in. Put lid on.
Step 3

Turn down heat to low-mid so it simmers steadily without boiling over. You can also use a pressure cooker or electric pan.
Step 4

Cooking time depends on size of chicken. It's 30 minutes for the small chicken I use.
Step 5

Serve with pasta of your choice. I tend to just throw in two small hands of fusilli in the last five minutes for quickness.
Step 6

If you are feeling cheffy today, put some of the liquid and veg in a skillet, add some sour cream or double cream, and reduce over medium fire for a few minutes. 5 seconds of blending will make it smooth restaurant quality sauce.
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