It is always nice to have some chicken fresh from the oven or, indeed, to be able to pull a container out of the freezer to form the basis of a meal. Abla’s garlic chicken has been a favourite of mine for years, though I never quite cook it according to her recipe. This time rather than having only lemon juice, I made the sauce from the juice of an orange and a lemon. Hence the name chicken St Clements!
It was delicious with rice, and also with stir fried vegetables. And there are a couple of serves in the freezer. I am hoping that now that we are circulating more I might even get to try Abla’s own version, as might any Melbourne readers. In the meanwhile, enjoy this version!
Ingredients
16 chicken drumettes (about 1 kilo)
2 dessertspoons rock salt
1 lemon
1 orange
2 tbs crushed garlic
Mode
Preheat oven to 210c.
Arrange the chicken drumettes in a baking dish
Sprinkle with rock salt
Roast for 30 minutes
Meanwhile juice the lemon and orange
Add minced ginger to juice to total about 150 ml
Stir thoroughly
Remove the chicken from the oven and pour the mixture
Return to oven and roast for another 25-35 minutes.
Serve with rice, pasta or roast vegetables
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