Stir 1/4 cup lemon juice, salt, rosemary garlic
ish stir together the cornmeal, lemon-pepper seasoning, and dried parsley
il, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in
Grate 1 tsp of zest from the lemon, and press 1 tbs of juice.
Combine the zest and juice with stock, honey, and soy sauce.
Heat oil in a large wok with a cover and brown the thighs.
Remove the thighs from oil and add the onion; saute until soft.
Add the rice, pepper, and broth mixture; top with the browned thighs.
Cover and simmer for 30 minutes or until the liquid is absorbed.
saute pan, add the chicken thighs and cook gently on all
Preheat the oven to 400 degrees F.
Unroll the chicken thighs and place in a 9\" x 13\" baking pan.
Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour.
Bake for 30 minutes.
Combine the cornstarch and brown sugar in a bowl.
Gradually whisk in the soy sauce, lemon juice, cooking wine and water.
Add the ginger and pepper.
Pour over the chicken and bake for an additional 20 minutes.
Serve with basmati rice.
ven to 350\u00b0F. Season chicken generously with paprika, salt and
Rinse chicken and pat dry.
Trim
Season chicken thighs with salt and pepper. Let
o 400\u00b0F.
Rub chicken thighs with sea salt and ground
>lemon, discard seeds. Cut remaining half into 2 wedges.
Season chicken thighs
Trim excess fat from chicken thighs.
Rinse chicken with cold water, pat dry
Combine olive oil, lemon juice, garlic, oregano, salt, and
ver medium-high heat. Season chicken thighs with salt and black pepper
ogether apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and
king sheet.
Put the chicken thighs on the baking sheet with
PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and
00b0F.
Season thighs well on both sides with lemon pepper. Place
nicely mixed. Season the chicken thighs on both sides with salt
ith canola oil. Sprinkle the chicken thighs with salt and pepper. Sear