RECIPE TITLE "Spicy Lemon Chiken"
source: Deseret News (Salt Lake City) , Apr 25, 2007 by Jim Romanoff
Makes 6 servings. easy
Start to finish: 10 hours, including marinating overnight, 15 minutes active
Spicy Lemon Chicken from Dr. Fedon Alexander Lindberg's book "Eating the Greek Way ," (Clarkson Potter, June 2007) is a fine example of a healthful marinade that yields moist and flavor- packed results.
Chicken drumsticks and thighs (an excellent source of iron) have the fatty skin removed before being soaked overnight in a lemon- based marinade spiked with hot chili sauce. Sambal oelek (Indonesian chili sauce) can be found in the Asian section of most grocers. Otherwise, any Asian chili sauce can be substituted.
- 6 skinless chicken legs (or 6 thighs and 6 drumsticks)
- Grated zest and juice of 2 lemons
- 4 garlic cloves, minced
- 1 large onion, finely chopped
- 1 teaspoon sambal oelek (Indonesian chili sauce, or any Asian chili sauce)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
If using chicken legs, divide each leg into thighs and drumsticks, cutting at the joint.
In a medium bowl, combine the lemon zest and juice, garlic, onion, sambal oelek, olive oil, salt and pepper. Transfer the chicken and marinade to a zip-close plastic bag and seal. Place the bag in the refrigerator to marinate overnight, or about 10 hours.
Preheat oven to 350 F.
Remove the chicken from the marinade and arrange on a large roasting pan. Roast until cooked through, about 45 minutes to 1 hour. When the chicken is pierced with a knife, the juices should run clear. Serve hot, sprinkled with the parsley.
Nutrition information per serving: 249 calories, 9.5 g total fat (2 g saturated), 26 g protein, 7 g carbohydrate, 1 g fiber, 197 mg sodium -- Recipe adapted from Dr. Fedon Alexander Lindberg's "Eating the Greek Way: More Than 100 Fresh and Delicious Recipes from Some of the Healthiest People in the World "
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