I received a great perk when I married my husband. I learned their family recipe for Lemon BBQ Chicken. Without divulging this scrumptious family secret, Foodies Galore has created a variation of the recipe that will satisfy all taste buds. For our vegetarian and vegan friends the chicken may be substituted with mushrooms, tofu or cauliflower. The bouillon may also be substituted with a home-made vegetable broth.
Oven-baked Lemon Chicken and Rice Pilaf is a snap to put together. Staying in the healthier range, we use brown rice which will absorb the flavourful goodness of the lemon curry broth. The light and delicious aroma will linger, reminding you a fabulous meal is to be had.
This is what you will need:
(for 3 or 4 servings)
- 6 meaty chicken drums (legs)
- 2 Tbsp Dijon mustard
- 3 cloves garlic, minced (or alternatively, 1 and 1/2 Tbsp garlic powder)
- 1 tsp dried rosemary leaves
- 1/4 tsp black pepper
- 1 tsp chili sauce (we used Siracha)
Marinate the chicken drums overnight with the ingredients above.
To make the Pilaf:
- the marinated chicken
- 2 Tbsp green onion or scallions, minced
- 3/4 cup brown Basmati rice
- 2 and 1/2 cups chicken broth
- 1/4 cup lemon juice
- 2 tsp chili sauce
- 2 or 3 Tbsp of your favourite curry sauce or 1 tsp curry paste
- 1/2 tsp tomato paste
- 1/2 tsp salt
◊ Preheat your oven to 350°.
◊ Place the chicken drums in a 9×13″ baking dish.
◊ Sprinkle the minced green onion over the chicken.
◊ Soak the brown rice for 15 minutes, then strain the water through a siv and wash and strain it again 4 or 5 times.
◊ Spoon the rice in between the chicken drums.
◊ Mix the broth with the remaining ingredients.
◊ Pour gently in between the chicken pieces.
◊ Cover with foil and bake in a preheated oven for 90 minutes. Depending on your oven, this meal may be done after 75 minutes.
◊ When serving, add hot chili sauce, to taste.
Enjoy this dish with our healthy and delicious Kale and Sunflower Seed Salad.