Ute cooks:FIERY LEMON CHICKEN

I have done it again! Cooking I mean. It seems to becoming a habit,twice in a row,that’s so good for me! And this time I even invited a lucky taster over,who appeared to have liked my cooking .

As a starter I again made the Indian Lentil Soup (I just love this soup,I can’t stop eating it) and as a main course I attempted a so called Fiery Lemon Chicken. The recipe the way I cooked it in the end was adapted from Annemarie Wildeisen,a Swiss chef that has a monthly cookery magazine. My mum (who is my cooking adviser) often cooks her recipes and they are usually delicious. I used far less garlic than stated in the original recipe as for me garlic should not overpower everything else and less lemons and the result was rather delectable. So read on if you like lemons –then I think you will like this recipe.

as

Fiery Lemon Chicken.

Amount: for 3-4 people

Cooking time: 1 hour for marinating,1 hour for roasting

Ingredients:

• around 8 chicken drumsticks
• 2 lemons
• 4 cloves of garlic
• 2 fresh chillies (or alternatively chilli powder) –adapt amount to your personal taste of spiciness
• 1 tablespoon of honey
• 25 ml of olive oil
• fresh parsley
• 1-2 tomatoes
• some wine
• some chicken stock
• salt,pepper

1. Wash the chicken drumsticks.

2. Chop of the parsley and the chilli in small pieces.

3. Squeeze one lemon and mix the juice with the olive oil,the honey,the parsley and the chilli.

4. Salt and pepper the chicken drumsticks and marinade in the lemon-olive oil mixture for one hour at room temperature.

5. Preheat the oven to 200 degrees.

6. In the meantime,peel the garlic and cut cloves in half (you can use more garlic and press it on top of the chicken if you are into garlic),cut one lemon in thin slices,cut the tomatoes and chop the rest of the parsley.

7. Put chicken with marinade into a fire-proof roasting dish,put the lemon slices,the tomatoes and the garlic in between the chicken drumsticks and disseminate the parsley on top.

8. I also then added some small potatoes to cook with the chicken,but you can also eat this dish with rice or baguette.

9.  Add a little bit of white wine so that the floor of the roasting dish is covered with sauce..

10. Then roast for around 50 min –1 hour. Once in a while douse with some of the chicken stock. It is finished when chicken comes off the bone easily.

So that’s it. It is really very lemony and fresh and I will certainly cook it again!

As I am a cooking novice,can I ask the experienced cooks out there who might read this for criticism and advice? Thanks

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• Ute cooks:LEMON AND GOAT’S CHEESE RAVIOLI
• HELLO FRESH –assisted home cooking for busy people