Camping Lemon Chicken

My mom tells me that her mom, my Popo (grandmother on mother's side) used to make this lemon chicken when they went camping. She tells us that my Popo used to make this dish, freeze it and let it defrost as they drove to the campsite so that they could warm it up over a hot campfire. Stories like this remind me of how much i admire my grandparents and how much i miss them.





Lemon Chicken 

Ingredients
11/2 llb chicken pieces (about eight pieces)
2 small-medium onions sliced into thin strips
2 lemons (or three if you're feeling daring)
4 cloves of garlic chopped
2 Tablespoons oil
salt and pepper to taste

Heat oil in heavy pot over medium high heat. Place chicken in the pot for approximately 5 minutes until the chicken is browned. Remove the chicken from the pot.

Put onions into the pot and cook on medium until they are starting to become translucent. Add the chopped garlic and cook on gentle heat so as not to allow the garlic to brown. Put the chicken back into the pot with the onions and garlic.

If your lemons are thin skinned, you only have to remove the ends of the lemon before chopping it up into 1/2 inch chunks. If your lemons have really thick skin, only include half of the skin. Throw in with the chicken.

Juice the remaining lemon and pour into the chicken pot as well. Salt and pepper to taste. Add enough water or chicken stock if handy ( I won't know if you use those stock cubes) to almost cover the chicken.
Simmer on low heat for 30 minutes until chicken is very tender. Serve over rice and with this tomato salad.

Tomato Salad

2 pints fresh cherry tomatoes sliced in half
1/4 cup olive oil
8 basil leaves torn or chopped into large pieces
2 teaspoons chopped garlic

Gently heat olive oil in skillet. Add garlic and continue to cook on low heat without allowing garlic to burn. Take oil off the heat and add basil.

Pour over tomatoes and toss. Sprinkle with coarse sea salt to taste. (We like Maldon which we can actually get!)