"Lemon Chicken a la KC" a la Lili

Lemon chicken a la KC but now a la Lili Pro tip: don't let it cook completely dry. The juice is the best part next to the chicken ofcourse. Mix it with rice for the best soupy rice you ever had.

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Step 1

Heat up a good amount of oil. You can remove the seeds from the chilli pepper but like Uncle Roger would "haiyaa, why so weak? a little pepper won't kill you." Fry the garlic and chilli pepper until brown. You can take them out or leave them in.

Step 2

Mince the white onion. Put in the chicken drumsticks and the white onion.

Step 3

Get all the zest from 1 lemon and squeeze that mf dry. Clean the thyme, you only want the leaves.

Step 4

Add the white wine, lemon juice, lemon zest, honey & thyme.

Step 5

Now cook the chicken for about 30 minutes in total. Rotate them sometimes and don't forget to scoop that juice on them. NOTE: Original recipe requires 60 minutes of cooking. But our creuset pan does it in 30 on the smallest fire with the lid on.

Step 6

Turn that rice cooker on.

Step 7

During the last 10 minutes you can add any kind of vegetables. Our favourite so far is zucchini. We tried leek and carrot as well. We will update this if we find more tasty combination of veggies.