Yield: 4 servings
|1 \N||Chicken, in pieces [3 lb]|
|¼ cup||Soy sauce, low-sodium|
|2 tablespoons||Lemon juice|
|1 tablespoon||Vegetable oil|
|½ teaspoon||Lemon pepper|
|½ teaspoon||Ground ginger|
|1 \N||Garlic clove, minced|
|1 cup||Long-grain rice|
|\N \N||Grated lemon rind|
Remove skin from chicken pieces; place chicken in shallow dish.
Combine soy sauce, lemon juice, oil, lemon pepper, ginger, 1 cup water and garlic; pour over chicken. Cover and refrigerate for at least 8 hours or up to 24 hours turning occasionally.
Sprinkle rice evenly in bottom of 12-cup greased casserole; arrange chicken pieces over rice. Pour in marinade. Cover and bake in 325F 160C oven for 40 minutes. Uncover; bake for 30-40 minutes or until chicken is no longer pink inside.
Garnish with lemon rind.
You can substitute 2 lb chicken legs for the chicken; bake in a 13x9-inch baking dish. Lemon pepper can be found in most spice sections of supermarkets.
Per serving: about 270 calories, 26 g Protein, 6 g fat, 26 g carbohydrate Source: Canadian Living [magazine] Jul 95 Contributed by: Maryalice Wood, Langley, British Columbia, Canada Go-Lite is a collection of recipes compiled by Anne Lindsay and presented in "Health & Well-Fare" article [-=PAM=-] PA_Meadows@...