A Taste of Africa/Dorinda Hafner 2002

Chicken Dorinda with Lemon and Herbs
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 to 10 chicken drumsticks or chicken wings MARINADE: 2 tablespoons olive oil 2 or 3 teaspoons garlic salt
juice of 6 to 8 lemons 1-1/2 cups minced mixed fresh herbs, or 3/4 cup mixed dried herbs 1/2 teaspoon salt
1 head romaine lettuce 1/2 cup cherry tomatoes 3 or 4 large mushrooms, cleaned and thinly sliced
1/2 bunch cilantro 1 lemon, cut into wedges, for garnish 6 cups hot cooked long-grain white rice (optional)



1 Rinse and dry the chicken pieces. To make the marinade, thoroughly mix the olive oil, garlic salt, lemon juice, herbs, and salt in a large bowl. If you are using wings, cut them into mini drumsticks and flat portions. Put chicken pieces into the marinade, and stir well so that all the pieces are well coated. cover and refrigerate for 12 to 24 hours to marinate thoroughly.
2 Preheat the oven to 400F/200C.
3 Arrange the chicken pieces and marinade in a large baking dish and bake for 20 minutes. Remove from the oven and pour off the marinade.
4 Return the chicken to the oven and bake for 20 to 30 minutes, or until well done and browned. As the chicken cooks, turn the pieces regularly so that they brown evenly. The outside of the chicken pieces should be crisp, and the inside soft and moist. Keep a close eye on the baking process.
5 Separate the lettuce leaves. Wash and dry them and arrange on a large plate. Neatly arrange the cooked chicken pieces on top and garnish with cherry tomatoes, mushroom slices, cilantro sprigs, and lemon wedges. Serve the chicken hot or cold, alone or with the rice.

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