Chicken with Chilli and Lemon

Who would have thought chilli and lemon would be a match made in heaven?! Spicy and sour? Can it be? Yes it can...



Ingredients


(serves 4)

Preparation time: 2 hours

Baking time: 1 hour

• 6 chicken legs
• 2 medium onions
• 3 garlic cloves
• 2 stalks of spring onion
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons gochu garu (korean dried chilli powder/flakes)
• 1 teaspoon freshly ground pepper
• 1 teaspoon chicken bouillon
• juice of 1/2 lemon
• salt

Preparation

In a food processor, chop your onions and garlic into small pieces. Place into a large bowl. In the same food processor, chop your spring onions and add to the bowl. Divide your chicken legs into drumsticks and thighs. Mix them in the bowl with the chopped vegetables. Add the oil, soy sauce, gochu garu (korean red hot dried chilli powder/flakes), bouillon and ground pepper. Use your hands to mix the  chicken with the marinating ingredients thoroughly. Set aside for two hours.

Preheat oven to 200°C.

After 2 hours of marinating, squeeze in the lemon juice and sprinkle 1/2-1 teaspoon of salt onto the chicken and mix well again. Place the chicken into a baking pan and bake them in the preheated oven. After 30 minutes, make sure you turn the chicken over and, using a large spoon, pour some marinating juice from the hot pan over the top of the chicken so that the top won't dry out while baking. Bake for another 30 minutes and you're done!

Serve the chicken with steamed rice!

Some other really delicious combinations for this dish are guacamole with nachos and also red kidney beans... Soooo goooood....

Couscous with spicy chicken

Busy people like me (haha) often don't have alot of time to stand around the kitchen and cook, right? Even simple pasta requires a pretty large amount of time if you're making the sauce from scratch all by yourself... So luckily, once apon a time, a genious invented instant Couscous and all worries of working houswives (not talking about me) were gone! Just like that! Poof!




Ingredients

(serves 3-4)

Couscous

• 250g instant couscous
• 250ml water + 3 teaspoons olive oil
• 1 teaspoon vegetable consomme (bouillon)
• salt
• pepper
• 1 tomato
• 1/2 cucumber
• 1/2 red or green pepper
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• handfull of parsley, chopped

Chicken

• 4  chicken breasts each cut into 3 long stripes
• 4-6 wooden skewers
• 21/2 teaspoons paprika powder
• 1 teaspoon dried thyme
• 1 crushed garlic clove
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 2 tablespoons olive oil

Preparation

Boil water in a medium saucepan with the vegetable bouillon. Once the water starts to boil, take away from heat, add 3 teaspoons of olive oil and the couscous. Cover with a lid and let the couscous soak up the bouillon for 5 minutes. Using a fork, break up the couscous. Mixe the cooled down couscous with the diced vegetables in a seperate large bowl. Add 3 tablespoons of olive oil, 2 tablespoons of lemon juice, chopped parsley, 1/2 teaspoon salt, and some ground pepper. Mix well and set aside.

On a plate, combine all marinating ingredients for the chicken and mix well. Coat the chicken stripes with the paprika mixture. It's best to use your hands... In a zig-zag sort of way, skewer two chicken stripes onto each wooden skewer. (not too tight!) Heat 2 tablespoons of olive oil in a large frying pan and fry the chicken 2-3 minutes on each side on medium-high heat. (all 4 sides should be equally browned)

Serve the couscous and chicken with yogurt sauce! Delicious!!! See recipe below.

Ingredients

• 200g plain yogurt
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil
• 1 teaspoon mild curry powder

Preparation

Mix all ingredients in a small bowl and serve on the side.