Carol Tubman’s Lesbian Chicken

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 Tubman’s doorbell ready to try his wife’s 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 don’t have to be lesbian chickens)

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




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.


  1. you can’t have a recipe called “Lesbian Chicken” without explaining where on earth the name came from…!

  2. 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

  3. PaulD

    Baste with what? The lemon juice / garlic marinade in which raw chicken has been sitting? That doesn’t seem like a good idea…

  4. .hmmessage P
    font-size: 10pt;

    thanks for the tip Paul
    the basting takes place while cooking with the cooked meat juices and marinade that have gathered in the bottom of the the baking dish while cooking
    baste 1 |bāst|verb [ trans. ]pour juices or melted fat over (meat) during cooking in order to keep it moist.
    Tom Kevill-Davies 

    The Hungry Cyclist – Pedalling The World For The Perfect Meal 

    t. 0789 621 5282

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