#lemonpepper

He's coming to shame us for our sins.

This has got to be one of my favorite dishes of all time. I’ve said this before and I’ll say it again, cooking has been a huge stress reliever in my life. I struggle with anxiety and cooking is my outlet. Being in quarantine, all types of things have happened that I never expected, and it took me a while to want to cook again. This dish felt like a breakthrough movement for me because I just did it without any thought and it tasted incredible. Check out the recipe below: 

Ingredients: 1 picnic pack of chicken (mixture of drumsticks and bone in chicken thigh) 1 can coconut milk 2/3 cup lemon pepper seasoning (1/3 for the marinade and 1/3 for the sauce) lemon slices + basil for garnish 2 tbsp paprika 2 tbsp garlic powder 1 lemon juiced 1 tbsp Worcestershire sauce  1 tbsp fresh cracked black pepper 1 sweet onion diced 2 tbsp cajun seasoning Directions: 1. in a large bowl place your chicken and marinate with 1/3 lemon pepper seasoning, cajun seasoning, paprika, garlic powder, Worcestershire sauce, lemon juice and black pepper. Let this marinate for at least 1 hour.  2. In a cast iron skillet, on medium high heat, add canola oil and place chicken skin down first and let it get nice and brown for 5 minutes on each side.  3. Set the chicken aside and add onions to the cast iron, don’t wipe out any of the juices, this is what makes the sauce! Stir onions until translucent. 4. Turn down the heat to low and add the coconut milk and 1/3 cup of lemon pepper seasoning, stir until you get a nice yellow color, feel free to add more paprika to make it spicy!  5. Place the chicken back into the cast iron and pop it in the oven at 350 degrees for 35 minutes/until fully cooked.  6. Serve with rice or pasta, I even made more sauce and put bowtie pasta in and it tasted delicious.