Coriander Lemon Chicken

This weekend will be amazing. I feel like jumping from joy and dancing on the street. 

Spring, lovely spring is finally here and you need to admit it-it changes everything. I don't only feel super positive and happy, I'm also motivated and ready to develop and improve my photography/cooking/styling skills. Today I got a new camera and it's just so damn sexy, I seriously can't wait to use it anytime soon. Today I'm off to visit my friend in Cambridge and I will have a chance to get my camera bit better as all we want to do is cooking, baking and taking pictures (plus we are going to cinema to see Cinderella, and no, I'm not 6 lol).

I'm so cheerful also because I have over one week off from work so I FINALLY will have more time for myself and will be able to read all those magazines and cookbooks I wanted to read long, long time ago. 

Yesterday couple of my beautiful friends came over so I thought it would be nice to cook something for them. My freezer is ridiculously full so I took some chicken legs out and prepared this tender and juicy lemon chicken. Based on double cream and butter,(say bye, bye to diet) this sauce is an absolute winner, super creamy with cheeky flavour of fresh lemon juice. I've also added baby spinach leaves and a lot of coriander to actually see what happens when we mix those all flavours together. The result was amazing and I promise you won't regret any bite of this meal. Few pieces of fresh chilli makes this dish even more exciting. Serve it with warm pitta and smile!

 Coriander Lemon Chicken 

(makes 3 portions)

7 chicken legs

1 tsp salt

1 tsp ground pepper

50 g butter

2 minced garlic cloves 
Half of fresh red chilli 

Juice of 1 lemon 

150 ml double cream

20 g fresh spinach 

10 g fresh coriander plus a little bit more to garnish

1 lemon 

Preheat the oven to 180 ºC. Season meat with salt and pepper. Melt 25 g butter in a pan and add chicken legs. Fry them for around 2 minutes on each side. They should be nicely brown when ready. Remove chicken from the pan, and place it straight away in a baking dish. Set aside.  

Using the same frying pan, melt remaining butter, add garlic and chilli and cook for 1 minute, constantly stirring. Add juice of one lemon and double cream, bring to boil. 

Reduce heat and stir in fresh spinach and chopped coriander. Cook for another 3 minutes till sauce gets thicker and spinach softer. Pour the sauce over earlier prepared chicken legs, make sure you cover all meat generously. Slice lemon and arrange slices of it on the top of the chicken. Bake for around 25-30 minutes, and garnish with fresh coriander. Serve with warm pita bread.