Wednesday, March 26, 2008
My Chicken-Hater Converter: Lemon & Butter Chicken
This is my chicken hater converter dish.
I tried a lot of things to lure my sous chef the chicken hater to love home cooked chicken, from cooking the chicken with minimum herb and spices (no, not chicken sashimi, cooked it with ginger and soy sauce-didn't work), to covering the chicken taste with spices (corriander, chilli, tomatoes, curry, even my beloved kecap manis), distracting attention with low cut tops and mini skirts, nothing worked, the only acceptable chicken dish is anything KFC-esque (nobody loves KFC and deep fried chicken than me, but even I wanted a change, plus, my own selfish reason was: I can't eat deep fried chicken yet as of now-LOL)
I had my plan Q (almost Z), I fancied smothering chicken legs with lemon's strong citrusy scent and ofcourse, the richness scent of butter. Now who wouldn't love that...the dish is as simple as dumping things into the oven, I even threw in zucchini for my daily dose of vegetables, all in 1 pot, and hey! It worked! My sous chef went all finger lickin' and complained that I didn't buy enough chicken legs (fresh chickens are expensive lah!)
- the juice of 2 lemons and some zest (wahahaha depends on how citrusy you want it to be)
- 3 pieces of chicken legs (upper and lower thigh), cut half
- 1 zucchini, half, sliced
- 1 onion, 4 cloves of garlic
- salt, sugar, pepper
- 1 or 2 tbsp of butter, olive oil
Preheat oven to 250C, heat from top only, drizzle a little olive oil at the bottom of the pot, lay zucchini, some onions and garlic, lay chicken pieces of top, skin facing up, put some onions and garlic in between, grate some lemon zest, squeeze in the lemon juice, put some pieces of butter in between the chicken pieces, sprinkle salt, pepper and sugar, dump into the oven until skin is browned, shift the heat to be from both top and bottom (skip this step if you want the zucchini pieces charred). After 1.5 hr, the chicken's skin turned crisp and the meat is super tender. Scoop some of the juices onto the chicken from time to time if you want, to add the extra flavor and moisture onto the chicken skin.
I've successfully recruited my sous chef into my chicken-fanatic-cult. MUHAHAHAHA