There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
It's not everyday you cycle across a continent to have dinner with a total stranger. After 3000 miles of cycling, camping and eating I arrived in Calgary where I had a very important dinner invitation. In November of 2004 when The Hungry Cyclist was in its mere infancy I received an email with a recommendation and a dinner invite. Eight months and 3000-pedaled miles later I found myself walking through the pouring rain and ringing on Jim Tubmans doorbell ready to try his wifes Lesbian Chicken.
'Lesbian chicken' I hear you say – what kind of strange genetically enhanced poultry breed is this? Well I am sorry to shatter your dreams but this recipe got its name after Mrs Tubman misread it proper name – Lebanese 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