So McDonald’s doesn’t decompose? Fashi dat tin and get into this flavourful fowl lap recipe by Nigerian Lazy Chef

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Butter Lemon Chicken - Chidinma - Nigerian Lazy Chef

With the news that the McDonald’s Happy Meal does not decompose, EVER, it is time Nigerians – particularly those living abroad – relearn the virtues of healthy eating and cooking from scratch.

The stress of living in the Western World and trying to juggle all the domestic balls – cook, cleaner, driver, employee etc – has given rise to a penchant for fast food: feed the kids and keep them quiet so we can get on with other things.

But junk food does more than just make you fat. According to the Business Insider, a lady kept a McDonald’s Happy Meal on her desk for 6 years (no, we don’t get it either) to see how it decomposed and guess what? It didn’t. Yikes.

But do not despair, because that’s where Viva Naija comes in. Like we would tell you bad news without telling you how to fix it?!

Get into this chicken peri peri sturves by the awesome Nigerian Lazy Chef. Nma is based in the US and has devoted her life to creating fast, easy meals for the average Nigerian to rustle up with minimum fuss.

Butter Lemon Chicken - Chidinma - Nigerian Lazy Chef

I tell you, this poultry deliciousness is enough to make you lick your screen and you can make it in approximately half an hour.

A reader on the chef’s Facebook page said:  “Chei, see fawo lap ???” and I have to say I couldn’t have put it better!

We’re just amazing! Check the recipe below for butter lemon fawo lap. You’re welcome!


 

Here’s what you need:

Butter Lemon Chicken by Nigerian Lazy Chef

6 bone-in, skin-on chicken thighs
1 Tbsp. paprika
Pepper as your taste requires
Salt and Pepper to taste
3 Tbsp. unsalted butter
3 cloves of garlic
1/2 cup heavy cream
1/4 cup Parmesan
1 lemon – juice
2 cups baby spinach

Instructions:
1. Season chicken thighs with salt, pepper, and paprika.
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
5. Bake at 400˚F / 200˚C for 25 minutes.
6. Serve immediately.

Use milk or yogurt as a substitute for cream and tete for spinach

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