Wednesday, February 3, 2010
For as much chicken as I eat, I can't believe I only have one chicken recipe on here so far! So, here is another to tempt your palate...tangy,sweet Lemon Chicken. I adapted this recipe from one my mom used to make, that one involved breading and frying and simmering in the crock-pot for hours and hours. I cut back on the added sugar and fat as well as the chicken skin, and made it much more time-efficient too!
6 chicken legs, skin removed
salt and pepper
1/4C frozen lemonade
1 Tbsp ketchup
1 Tbsp demerera sugar (or brown)
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp water
1 Tbsp cornstarch
juice of one lemon
Place the chicken legs in a baking dish and sprinkle liberally with salt, pepper, and cayenne. Add just enough water to cover the bottom of the dish, and bake in a 400F oven for 25 minutes.
In a bowl, mix together the remaining ingredients. Pour over the chicken and return to the oven for another 20 minutes, basting the legs with sauce twice during cooking.
Serve with brown rice. If you put some rice on to cook right before you put the chicken in the oven, they will be done at the same time. Gotta like that.
Nutritional Values (for half the recipe): 304 calories, 5.4g fat, 27.5g protein, 36g carbs, 0 fibre, 450mg sodium.