Early yesterday afternoon, I made a marinade with the Pride of Szeged Chicken Rub, olive oil, apple cider vinegar and lemon juice. Once it was mixed thoroughly, I brushed it on two chicken hind quarters, put them into a plastic container and covered them with the remaining marinade. I put them in the refrigerator for about four hours.
After marinading, I placed the chicken in a cassarole and added a medium onion, chopped coarse, and the juice of half a lemon, covered it with foil and put it into a medium (325/350 degree) oven.
I pulled the foil off after an hour and allowed the meat to brown, turning once. Total time in the oven, 2 hours.
While the chicken baked, I made up a herb/garlic mixture of wild and domestic rice in the rice cooker (great things, rice cookers are!) And served the chicken and rice with a spring greens salad (Mesclun) ....and more lemon! I topped off the chicken with a dollop of Gene Amole's Summer Chile (picalilli) recipe.
~Dinner from Hungary~