Tuesday, April 21, 2009

It doesn't have a fruity taste, which is wierd, right?

So when life hands you lemons, make lemon rind (right, K?). A good friend of mine considers that the foodie's guide to life. Lemonade is apparently just too easy.
I stumbled across a recipe on one of my many cooking sites I've been visiting in my newly found spare time (lemons) that I tweaked until it was allergic-diner friendly (lemon rind!).
How good was it? I wasn't allowed to throw away the last, lonely piece of chicken (we had devoured his friends and were just too full). It was removed from the fridge this a.m. when I went looking to take its picture. Sorry about that. This may be one of the greatest things I've ever made!

1.5 lbs of chicken thighs, bone-in
1 cup of orange juice
2 to 3 Tbsp. low-sodium soy sauce
1 envelope of onion soup mix
2 Tbsp. of garlic powder
1.5 Tbsp of minced garlic
1 Tbsp. of ground ginger

Preheat oven to 350. Rinse chicken thoroughly (LEAVE SKIN ON) and place in 9x13 Pyrex dish. Mix all other ingredients in a bowl, and pour over chicken. Bake for 1.5 hours. The chicken will brown, the skin will crisp, and this will be quite tasty! YOU MUST MAKE SURE YOU CHECK AND BASTE THE CHICKEN OFTEN.

We had ours with couscous and broccoli, and used the extra chicken sauce to pour over everything. It was scrumptious! Promises for a picture next time (which will be soon).


1 comment:

Anonymous said...

Hmmm. The piece missing from the fridge this morning . . . my fault - NAH