Ingredients:
1/2 cup butter
2 tablespoons pepper
2 tablespoons fresh lemon juice
1 tablespoon paprika
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 cloves garlic, minced
2 bay leaves
2 teaspoons dried rosemary, crumbled
1 teaspoon cayenne pepper
1 teaspoon nutmeg
salt
5 lbs chicken, cut into 8 pieces
Directions:
Melt butter in heavy, large skillet over medium-low heat.
Add all ingredients but chicken and cook until spices are aromatic, stirring occasionally, about 5 minutes.
Remove from heat and let cool.
Add chicken, turning to coat.
Cover and chill for 2-4 hours.
Cover chicken and cook over medium-low heat until juices run clear when thigh is pierced with a fork, about 25 minutes.
Serve with rice.
Servings: 5-6
Time preparation: 5 min.
Time total: 35 min.