Lemon Chicken Recipe

Tired of the usual dish made to chicken?

Here is a simple recipe that you can try - Lemon Chicken.



The best part to be used in this recipe is the leg quarter.

It is marinated in salt, pepper, garlic, rosemary, and lemon of course. It is better to marinate the chicken with the spices, except the lemon, overnight in the fridge to have a more flavorful taste in every bite.

Instead of frying or grilling, it is baked together with marbles potatoes brushed with melted butter.

The finished products has a brownish crispy skin with tender and juicy meat inside.

Lemon Chicken

Ingredients:

2 pcs leg quarter, skin-on, bone-in

2 teaspoons lemon zest (about zest from 1 lemon)

1/3 cup lemon juice

2 cloves garlic, crushed

2 tablespoons dried oregano leaves

2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons melted butter

Lemon slices for garnish

Cooking Instruction:

1. Place lemon juice, lemon zest, garlic, oregano, rosemary, salt, and pepper in a bowl, whisk to combine. Place the chicken legsin the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.

2. Preheat oven to 425°F (around 200°C). Remove chicken from marinade and place in a baking dish, skin side up. Brush each legs with butter: Reserve the marinade. 

3. Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 20 to 30 minutes, until the skins are crispy brown. Prick the chicken with a fork. If the juices running is already clear, it is cooked.

4. Let rest and serve in the same baking dish or in a serving plate. You may also add marble potatoes while baking.

Serve with rice, pasta or mashed potatoes.

Serving size: 3-5

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Bibingkang Kanin Recipe

Here is a Filipino dessert that every one will truly love especially those with a "sweet tooth". The Bibingkang Kanin.

Bibingkang kanin or some called bibingkang malagkit is made of glutinous rice, coconut milk, and brown sugar.

Cooking this delicous dessert will need a lot of patience and strength in stirring or mixing the glutinous rice.

The glutinous rice is first half-cooked using 2nd extract of coconut milk.

After the glutinous rice is done, it is then tranfered in a wok with brown sugar dissolved in coconut milk.

Cooking is done with continuous strirring until the glutionus rice becomes chewy and stricky.

Once it is ready, the mixture is poured in a mold then topped with creamy coconut caramel then baked in oven until toppings becomes brown.

Baking can be done in an oven or placing a thin sheet of pan with charcoal on top until the coconut caramel turn brown.

Bibingkang Kanin

Ingredients:

¾ kilo glutinous rice

5 cups coconut milk, first extract

5 cups coconut milk, 2nd extract

¼ kilo brown sugar

½ cup butter

2 tbsp. vanilla

For the topping:

3 cups coconut milk

¼ kilo brown sugar

2 tbsp. vanilla

Cooking Instruction:

1. Cook the glutinous rice in 2nd extract coconut milk. Just like cooking ordinary rice. Set aside.

2. Dissolve brown sugar in first extract of coconut milk, add vanilla and let it boil.

3. Add the cooked glutinous rice and butter.

4. Continue stirring them for about thirty minutes or until it become sticky.  Set aside. (I bet you will get your biceps work here)

5. In a greased rectangular pan, put the cooked rice and level it leaving space for the topping. Set aside.

For the toppings:

1. Mix all the ingredients and cook in low fire stirring continuously until it becomes thick.

2. Pour over the cooked rice.

3. Bake in a pre-heated oven (130C) using the tope heater only until the toppings become brown.

4. Cool and cut into about 1.5in x 1.5in using greased knife and serve.

This can be served chilled too.

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