Recipes Lemon Chicken in Sauce

Published on
September 22, 2019 at 10:22:00 AM PDT September 22, 2019 at 10:22:00 AM PDTnd, September 22, 2019 at 10:22:00 AM PDT

“Chef” Remy has done it again! Tempt your gou boujon (tastebuds) with two savoury classics made in homes across the island nation of Haiti. Chef Remy is on staff with FH Haiti, helping host visitors as they build relationships with developing communities. His craft in the kwizin (kitchen) showcases some of the best of Haitian culture!


• 6 garlic cloves, minced
• 2 leeks, diced
• 1 green bell pepper
• 3 lemons
• ¼ tsp thyme, fresh, leaves pulled from stem
• ¼ tsp fresh parsley, diced
• 1 bitter orange*
• 5 cups water
• 6 chicken thighs or drumsticks, bone in
• 12 cloves
• 1 cube chicken bouillon
• 2 tsp white vinegar
• 1 tbsp vegetable oil
• 2 tomatoes, chopped
• 1 onion, diced

*substitute with a Valencia or Seville orange


1. Dice garlic, leeks, thyme, parsley, and tomatoes. Cut pepper into large, thick slices. Squeeze juice from lemons and orange. Set rinds aside.

2. Place chicken in heat proof bowl. Boil 4 cups water, add vinegar and immediately pour over meat. Let stand for 40 seconds. This helps sanitize and tenderize the meat.

3. Drain water. Rub raw chicken with lemon and orange rinds. In a large saucepan heat oil and begin to cook the chicken over medium heat for 5 minutes.

4. Add to the saucepan the leek-herb mixture and fruit juices. Cook for 10 minutes.*

5. Remove chicken. Add tomatoes and peppers (all but one slice) to sauce. Simmer for 5 minutes. Add chicken back into the sauce. Cover and simmer for 4 minutes.

6. Plug cloves into remaining slice of green pepper. Add 1 cup of water and the clove-stuffed pepper to the saucepan. Simmer for 3 minutes then remove and discard the clove-stuffed pepper.

7. Garnish with diced onion. Serve with rice or roasted sweet potatoes.

You can help families around the world enjoy nutritious food like lemon chicken by giving a pair of chickens:

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