Lemon Grass Chicken with Cilantro-Basil Pesto

There are times when you get so busy with work schedules, that cooking at home is not part of your day.

I mean, fast food take-outs and deliveries is so quick, saves you time and effort. (Yeah, we all get it right? hihihi) but I tend to lose appetite and just want something fresh, simple home cook meal.

I always opt for oven baked foods. You just make a quick preparation then slam it oven. (Boom! so easy!) It gives you more time to make a quick cilantro basil pesto!

I love how fresh and comforting it is, and how satisfyingly happy i am from the pesto, crispy chicken and rice! Yum!

I hope you guys LOVE this chicken recipe!

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For the Chicken Marinade:

• salt & pepper

• 1/2 tsp paprika

• 1/4 tsp ground cumin

• 1/4 tsp cayenne pepper

• 2 cloves garlic (sliced thinly)

• 3-4 lemon grass (lightly crushed)

• 4 chicken leg quarters

For the Cilantro-Basil Pesto:

• 1 cup basil

• 1/2 cup cilantro

• 1/4 cup parmesan (add more to desired taste)

• 3 tbsp olive oil

• 3 tbsp peanuts (almonds or cashews)

• 2 cloves garlic

• 1/2 tsp lemon juice

Instruction:

1. Mix marinating ingredients for the chicken and marinate for 1 hr up to 12 hrs.

2. Pre heat oven to 350F

3. Arrange lemon grass on baking sheet and the chicken.

4. Drizzle some olive oil.

5. Bake for 30 mins or until brown and cooked.

6. Pulse basil, cilantro, garlic, peanuts, oil, lemon juice in food processor.

7. Add parmesan cheese little by little until desired taste.

8. Enjoy!

Notes:

*Bruised the lemon grass to release arome before marinating. ( See google)

*(Optional) For best crispyness and color, sear the chicken in cast iron pan first then baked in oven.

*(Optional) Add zucchini or eggplant together with the chicken.

*Avoid adding all the parmesan cheese in one go. Doing so will likely to over salt the pesto mixture. Adding one at a time is safe.