I’m going to repeat myself ever so slightly and say that if you don’t now what the 90kg rice challenge is that by now you really should. However, if you really have no clue what I’m wittering about then you can find out by reading my post by clicking here.
This week I decided to share a dish that I love eating with plain boiled rice. The dish itself has so much flavour that you really don’t need anything else with it, although some salad or green veg works well.
While the dish is called Garlic and Lemon Chicken (taken from Nigella Lawson’s website) in our house we’ve dispensed with the lemon altogether and just used the garlic as our taste buds don’t like the lemon too much. The best about this recipe is its flexibility – you really can substitute some ingredients and I’ll show where throughout the recipe.Ingredients
2 unwaxed lemons (preferably thin-skinned) – cut into chunky eighths
1 handful fresh thyme or dried herbes de Provence
3 tablespoons olive oil
150 ml white wine – you can also use beer, water or vermouth
black pepper
Method
- Pre-heat the oven to 160°C/gas mark 3/325ºF.
- Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks, and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
- Remove the foil from the roasting tin and turn up the oven to 200°C/gas mark 6/400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
