So there was a chicken sale at the grocery store the other day. And since I’m still laid off (has it already been 2 weeks?!), I thought I would get some cheap protein. Trying to use up whats in the fridge, I decided to make a lemony, herbed, Moroccan inspired, something something baked chicken.
I started off with a marinade to get the meat as tender and flavourful as possible. Then did up a rub, seared off, and popped in the oven to finish cooking. The marinade made the chicken very moist and tender.
Buttermilk Chicken Marinade
Ingredients
- 3/4 c cream
- 1/4 c water
- 1 tbsp vinegar or 1 c buttermilk instead of first 3 ingredients
- 1 tsp cumin
- 2 tsp chili lime salt
- 1 tsp moroccan rub
- 1/2 lemon juiced
- 1 tbsp minced garlic
Instructions
- Mix all ingredients, whisking to blend
- Pierce chicken with a fork and place in marinade, covering chicken
Lemon Baked Chicken
Ingredients
THE RUB
- 1 tablespoon olive oil
- 1 tablespoon whole grain mustard
- zest of 1 lemon chopped fine
- 1 tsp cumin
- 1 tsp moroccan rub
- 1 1/2 teaspoons dried oregano
- 4 leaves fresh basil chopped fine
- 1/4 teaspoon kosher salt
- 1/2 tbsp minced garlic
ALSO
- 4 strips of bacon cut up
- 1 c chicken stock
Instructions
- Rub the above mix on both sides of each piece
- Fry the bacon until crisp, in an oven safe frying pan
- Remove bacon from pan and set aside
- Brown each side of the chicken, removing from the pan when browned.
- Add 1/4 c of chicken stock to deglaze the pan, then pour in remaining stock
- Place the chicken back into pan
- Sprinkle bacon on top of chicken
- Cover and pop into oven and bake for an hour at 350F
- Give a squirt of lemon juice over the chicken and serve
Just a side note: that due to my messed up sense of taste, that I find overly strong lemon flavour rather horrifying. To me a little goes a loooong way. But, pre-sinus infection, I would have added the juice of half a lemon to the stock and sliced up a lemon, placing the chicken on top of that before popping into oven.
LEMONY BAKED CHICKEN