12/02/2019
It's no secret that Valentine's day is going to be crazy with traffic and the mad rush that is associated with that day. So why not have a romantic dinner at home with bae instead?
Recommended is the Lemon Garlic Pepper Chicken by Immaculate Bites. This Lemon Garlic Pepper Chicken , with a French accent is a hallmark of Senegalese tables and it has spread its wings to other neighboring African countries. It is a fairly easy chicken to make and is a good introduction to Senegalese cuisine.
INGREDIENTS (serves 6-7):
• 3-4 pounds of chicken thighs ,skin- on
• 1 1/2 - 2 teaspoons Creole seasoning ,adjust to taste
• 2-3 tablespoons canola oil
• 1 onion sliced
• 3 garlic cloves minced
• 1 bay leaf
• 2 teaspoons Chicken bouillon powder (optional)
• 2 tablespoon mustard
• 1-2 teaspoon Creole seasoning or paprika
• 1-2 lemon juice
• 2 cups broth or water
• 1 tablespoon or more pepper flakes ,optional
DIRECTIONS:
1. Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt.
2. Pre- heat oven to 400 Degrees.
3. Generously rub both sides with Creole spice blend(salt-free) or your favorite spice mix.
4. If desired this can be done an hour before to let it marinate. If using creole salt, season to taste.
5. Add about 1 tablespoon oil to Dutch oven or oven-safe pot/pan, bring to medium heat.
6. Brown chicken about 3 minutes each side. Be very careful with the chicken, it shouldn’t burn.
7. Remove from the pan and set aside.
8. Clean pan if there are any burns.
9. If not proceed with onions, garlic, bay leaf, chicken bouillon powder, mustard, and paprika.
10. Saute for about 2-3 minutes.
11. Then about 2 cups of broth/water, with desired about of lemon juice, cook until the flavors come together 3 minutes.
12. Adjust for seasonings; adding salt and creole seasoning as needed.
13. Place the chicken, together with chicken drippings back in the cast iron.
14. Bake 400 F degrees for about 18- 20 minutes until chicken is done.
15. Add about 1 Tablespoon pepper flakes or more.
16. Arrange the chicken on a plate, top with sauce over it.
17. Garnish with the remaining lemon half and serve with rice or other side as desired.
