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Sunday, May 13, 2012

Mother's Day Dinner

Gambian lime chicken, as taught to me by Rudolf Sock:



The chicken marinated all day in lime juice, garlic, onions, fresh green chiles, black pepper, and soy sauce. I added orange and yellow bell peppers and baked the dish in the oven at 350 for about fifty minutes, flipping the chicken halfway through. The chicken should sit about half in and half out of the marinade while cooking, so that the side facing up browns while the side facing down continues to absorb the flavors of the marinade and the bell peppers.

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