Lemon dill chicken is a traditional Swedish dish usually served with carrots and boiled potatoes. The way this is cooked is a little different from the original, this is a very simple and low supervision version. Add olives and chopped, raw vegetables for delicious additional nutrition, crunch and flavor. Replace dill and lemon with other herbs and spices for a completely different experience, the options are endless.
lemon dill chicken
2 pounds chicken pieces cut into thin strips
3 cups chicken stock
1 sliced lemon (+ optional fresh lemon juice to taste)
3 garlic cloves
1 cup crème fraîche (recipe for homemade crème fraîche here) or sour cream
3 tablespoons potato starch
salt and pepper to taste
1 bunch of dill, minced
Add sliced chicken, chicken stock, garlic and sliced lemon to a pot and bring to a hard boil. Turn off the heat and let sit for one hour with the lid on.
Remove chicken, garlic and lemon slices from the pot and bring liquids back to a boil. Reduce until 1 cup remains, then stir in crème fraîche.
Pour about ½ cup of the liquid into a small bowl and stir in potato starch until smooth. Return to the boiling liquid and whisk rapidly until it thickens. Add salt, pepper and lemon juice to taste.
Bring sliced chicken back to the pot and heat only until warm.
Stir in lots of minced dill and serve immediately.
Served with raw purple beans, raspberry dressing (recipe below) and toasted almonds.
1 cup fresh raspberries
2 tablespoons grape seed oil
2 teaspoons apple cider vinegar
Process all ingredients in a blender or processer until smooth.
Refrigerate until ready to use.
Photography by Philip Blankenship.