1/2 cup lemon juice
1 cup water
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon lemon juice
1/3 cup olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh ginger
1 tablespoon chopped fresh parsley
1 teaspoon salt
2 eggs
1 cup all-purpose flour
1 cup chicken broth
1 teaspoon lemon zest
1 cup packed light brown sugar
1 teaspoon white sugar
1 teaspoon cornstarch
In a medium saucepan, combine lemon juice, water, onion, red bell pepper, lemon juice, olive oil, parsley, ginger, parsley, salt and eggs. Simmer over medium heat, stirring constantly, until potatoes are intense green, about 10 minutes. Reduce heat to medium.
Meanwhile, in a large bowl, combine flour, chicken broth, lemon zest, brown sugar, white sugar, cornstarch and lemon juice. Mix well and cook over medium heat, stirring constantly, until mixture thickens and coats the bottom of a large bowl. Remove from heat and stir in lemon sauce mixture. Season with lemon zest, brown sugar and lemon juice. Pour mixture into a large bowl.
Lightly oil a large bowl. Place half of the chicken mixture into the bowl and turn to coat with the oil. Cover with tin foil and refrigerate at least 2 hours.