Carol Tubman’s Lesbian Chicken
Here is the famous recipe from which it all began. 4 lb (1.8 kg) chicken pieces (they dont have to be lesbian chickens)
- 5 garlic cloves 2 tsp. (10 ml) salt
- 1 cup (250 ml) lemon juice
- 1/4 cup (50 ml) olive oil
- 1 tbsp. (15 ml) cinnamon
- 2 tsp. (10 ml) paprika
- 1 tsp. (5 ml) black pepper
- 1/8 tsp. (.5 ml) cayenne pepper
1. Trim excess fat from chicken; cut into serving-size pieces, skinning if desired.
2. Crush garlic with salt until pastelike; place in a jar and add lemon juice, oil, cinnamon, paprika, and black and cayenne peppers. Place lid on jar and shake to mix marinade.
3. Place chicken pieces in a container in a single layer, pour over marinade, turn to coat, cover and refrigerate overnight.
4. Transfer chicken and marinade to shallow baking dish; bake at 375 F (190 C), basting often with the juice that gathers in the baking tray, for 45 minutes or until browned and juices run clear. Can be barbequed for 30 minutes, basting often. Makes 8 servings
Originally posted 2009-05-25 11:23:00.
This entry was posted on Wednesday, February 15th, 2012 at 08:04 and is filed under Canadian Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.
you can’t have a recipe called “Lesbian Chicken” without explaining where on earth the name came from…!
how dod that slip through the net – i must concentrate. lesbian explanation is now in place, you may sleep easy.
Tom Kevill-Davies
The Hungry Cyclist – Pedalling The World For The Perfect Meal
t. 0789 621 5282
Baste with what? The lemon juice / garlic marinade in which raw chicken has been sitting? That doesn’t seem like a good idea…
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Tom Kevill-Davies