Monday, June 8, 2009

dinner again: Lemon chicken, radish salad, cranberry granita

If you're partial to very moist yet crispy tangy chicken try this recipe! It's yet again from the silver palate. 

Juice about 1 cup's worth of lemon juice for each pound of chicken, soak it all day or overnight. 

Then, make your own shake n' bake by combining salt, pepper, paprika and flour. Coat the chicken in the mixture. Then fry it up on both sides in about 1/4 cup of oil. Bake at 350 for 20-25 minutes and voila! Delicious. 

As it is early summer/late spring there are many delicious vegetables in season! Radishes are one of them (more to come on that later). This salad of field greens has thinly sliced radishes, a basic vinaigrette, wasabi peas, and goat cheese. Cucumber and Asian flavors like miso go quite well with radishes. 

Ahh yes and for a nice cool summer treat, have a granita! They're quite easy to make. For mine, I mixed some cranberry juice with orange juice (about 2 cups) and about 1/4 cup of sugar and boiled it with some orange rind. Let it cool, then pour it into a some freezer safe container...a few hours later, scrape out the juicy icy goodness! It's lovely with fresh mint.

1 comment:

  1. WOW (impressed look). Your Lemon Chicken looks so yummy.

    Here I bought a sauce pack for Lemon Chicken so as to skip all the seasonings! and i will try this friday after work.