Succulent lemon and herb chicken

Step 1/11

• 6 chicken legs

• pot

Boil the chicken pieces for 5 minutes. Transfer from pot to a cooling tray and let dry.

Step 2/11

• 1 tbsp smoked paprika powder (for marinating)
• 1½ tsp oregano (for marinating)
• 1½ tsp rosemary (for marinating)
• 3 tbsp garlic and herb rub
• ¼ tsp baking powder
• 1½ tsp cracked pepper

• bowl
• cling wrap

In a small bowl, mix paprika, chopped or died rosemary, oregano, garlic and herb rub (any meat rub can be used), baking soda and cracked pepper to season the chicken. Massage and cover with cling wrap. Leave for approx 20-30 minutes.

Step 3/11

• nonstick pan

Set the heat to medium. Add enough olive oil to generously coat a wide non-stick pan.

Step 4/11

Add chicken and close the lid. Allow 2-3 minutes of frying for each side.

Step 5/11

Turn up the heat to high and turn each side after a minute until you achieve a soft charred color.

Step 6/11

• 1 lemon

Place chicken pieces in a casserole dish, squeeze a slice of lemon and cover with aluminum foil to retain moisture.

Step 7/11

Scrape off the charred chicken bits in the pan with a rubber or wooden spoon and return pan to medium heat.

Step 8/11

• ¼ onion

Add 2 crushed garlic cloves, 1/4 chopped onion and 1/4 tsp tomato paste and cook for 1 minute.

Step 9/11

• 2 cloves garlic
• ¼ tsp tomato paste
• 100 ml milk
• 300 ml chicken stock or water
• 1½ tsp flour

In a small bowl, add milk, chicken stock or water, a heaped tsp of flour/corn starch and mix. Add mixture into the pan.

Step 10/11

Add salt and pepper to taste. Finish with a small squeeze of lemon.

Step 11/11

• green asparagus
• brown rice

Serve with brown rice and steamed asparagus.

Enjoy your meal!