1/3 cup extra virgin olive oil
1 lemon, juiced
1 cup peach preserves
1 teaspoon lemon juice
1 cup thinly sliced celery
1 teaspoon silver sorago, divided
1 tablespoon minced fresh ginger root
1 tablespoon salt
1 teaspoon lemon zest
2 (6 ounce) cans peeled and diced key lime cubes with juice
In a large saucepan, heat olive oil over medium heat. Add lemon juice and peach preserves. Stir. Reduce heat to medium heat; cover, and simmer for 2 minutes. Gradually stir in lemon juice, celery, lemon zest and salt. Return mixture to medium heat; increase heat to medium heat.
Add chicken and juice and mix well to coat. Simmer 15 minutes, stirring occasionally.
Reduce heat to low; cover, and simmer for 2 to 3 minutes. Return chicken and liquid to medium heat. Bring to a small boil, then reduce heat to medium-low. Simmer 5 minutes, stirring occasionally. Discard fruit.
Return chicken mixture to heat, removing bones and skin. Add lemon zest, from lemon juice concentrate, lime cubes, and salt. Bring to a boil, then lower heat while stirring frequently until chicken is hot and light brown. Serve with sweet corn soup or cake.
This recipe is excellent! I baked the rolls in foil-lined cups and I HAD to make sour cream. They turned out great. I will make this again!