Saturday, February 24, 2007

Forty Clove Chicken Thighs with Lemon Rice

Pack skinless chicken thighs closely together into a pyrex dish. Add as much garlic as you want, and sprinkle with marjoram. Cover with lid or aluminum foil.
Bake at 325 deg. until well-roasted (garlic looks like its starting to caramelize) about 2 hours.

Meanwhile, put 2 cups rice, 4 cups chicken stock, 1/3 cup lemon juice, minced garlic and a sprinkle of marjoram into a crockpot. Cook on high until liquid is gone. (about 2 hours) Add liquid from roasted chicken to rice, and serve.

4 comments:

Jan in PA said...

Now this sounds yummy and easy enough for me to do. I'll let you know how it turns out.

Diana Troldahl said...

Please do! If I'd had white wine, I would have added a bit of that to it. I forgot to say I used brown rice, too.

Anonymous said...

Sounds great!

Charl said...

This sounds incredibly yummy. I have some chicken breasts to cook tommorrow that might be wanting garlic....:) Isn't it weird that I love marjoram but it's one of those herbs that I forget about all the time?