Lebanese Chicken (5) Collection

Discussion in 'Food and nutrition' started by Edoc, Mar 25, 2005.

  1. Edoc

    Edoc Guest

    Lebanese Chicken (Frarej)
    Lebanese Chicken Marinade
    Shish Taouk - Lebanese Chicken Skewers
    Lebanese Chicken
    Lebanese Chicken



    Lebanese Chicken (Frarej)

    4 each chicken breasts, with skin and ribs
    2 teaspoon salt
    3/4 cup olive oil
    3 each lemons, juiced
    2 lg potatoes
    2 each garlic cloves
    1 each white onion, minced
    4 each roma tomatoes
    1 pita bread

    Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken
    breasts, with skins and ribs. Rub each with 1/2 tsp salt. Mix juice of
    3 large lemons, 3/4 cup olive oil. Place into a 9x13 baking dish 2
    large potatoes, skinned, cut into 1/2 cubes, 2 garlic cloves, minced, 1
    large white onion, sliced into half-circles the lemon/olive oil
    mixture. Stir the ingredients to coat the potatoes. Bake in the oven
    for 10 minutes.

    Add the chicken breasts and 4 roma tomatoes (or as many as desired) to
    the backing dish. Generously spoon the hot lemon/oil/garlic mixture
    over the chicken.

    Put the dish back into the oven and cook uncovered for another 20
    minutes, or until the skins on the chicken turn a very dark brown and
    the chicken is firm and does not ooze when poked with a fork. Baste the
    chicken breasts two or three times in the lemon/oil mixture during
    cooking.

    Serve with pita bread. Serve each breast with a helping of potatoes,
    some onions, and a tomato.

    NOTE: Skinless breasts dry out too quickly. Remove the skins after the
    chicken is done.

    Source: http://www.recipeland.com/recipe/13367/




    Lebanese Chicken Marinade

    This marinade is enough for 5 chicken breasts (halves) or 10
    drumsticks/thighs. Marinate the chicken for 3 hours or overnight then
    broil or BBQ Apprx Cooking time 25 minutes - depends on the cut of
    chicken and the size

    4 cloves garlic, minced
    1/2 teaspoon salt
    1/2 cup fresh lemon juice
    2 tablespoons olive oil
    2 teaspoons cinnamon
    1 teaspoon Hungarian hot paprika
    1/2 teaspoon black pepper
    1/8 teaspoon cayenne

    2/3 cup of marinade Change size or US/metric
    Change to: cup of marinade US Metric
    5 minutes 5 mins prep
    Whip all the ingredients together with a whisk or better yet a food
    processor/blender.

    Source: http://www.recipezaar.com/71615




    Shish Taouk - Lebanese Chicken Skewers

    6 boneless chicken breasts
    3 cloves garlic, crushed
    1/4 cup olive oil
    1 lemon, squeezed
    1 tablespoon paprika
    1 (6 ounces) can tomato paste
    1 cup yogurt
    2 tablespoons sumac
    1 teaspoon salt
    2 teaspoons black pepper

    6 boneless chicken breasts
    3 cloves garlic, crushed
    1/4 cup olive oil
    1 lemon, squeezed
    1 tablespoon paprika
    1 (6 ounces) can tomato paste
    1 cup yogurt
    2 tablespoons sumac
    1 teaspoon salt
    2 teaspoons black pepper

    Cut chicken breasts into pieces for skewers.
    Mix remaining ingredients together to make a marinade.
    Add chicken to marinade, mix well and refrigerate in a non-reactive
    container from 2-8 hours.
    Thread chicken on skewers and grill or cook under a broiler.

    Source: http://www.recipezaar.com/66035




    Title: Lebanese Chicken
    Categories: Poultry, Lebanese
    Yield: 4 servings

    3/4 c Lemon juice
    8 lg Garlic clove(s), minced
    2 Tbsp Thyme, minced or
    2 tsp Dried thyme
    1 Tbsp Paprika
    1 1/2 tsp Ground cumin
    3/4 tsp Cayenne pepper
    Chickens (3 lb ea) Split lengthwise, backbones Removed and discarded
    Lemon wedges to garnish

    Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne
    pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour
    marinade over; turn chicken to coat. Cover and refrigerate at least 6
    hours or overnight, turning occasionally. Preheat oven to 425 F. Transfer
    chicken and marinade to large roasting pan. Season chicken with salt and
    pepper. Bake until chicken is golden brown and cooked through, basting
    occasionally with pan juices, about 50 min. Transfer chicken to plates.
    Garnish with lemon wedges. Pass pan juices separately.

    Bon Appetit Best of the Year

    Source:
    http://www.recipesource.com/ethnic/africa/middle-east/lebanese/00/rec0028.html




    Lebanese Chicken

    3/4 cup Lemon juice
    8 cloves Garlic, minced
    2 tablespoons Thyme, minced or
    2 teaspoons Dried thyme
    1 tablespoon Paprika
    1 1/2 teaspoon Ground cumin
    3/4 teaspoon Cayenne pepper
    2 Chickens (3 lb ea) Split lengthwise, backbones removed and discarded
    Lemon wedges to garnish

    Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne
    pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
    Pour marinade over; turn chicken to coat. Cover and refrigerate at
    least 6 hours or overnight, turning occasionally.
    Preheat oven to 425 F. Transfer chicken and marinade to large roasting
    pan. Season chicken with salt and pepper. Bake until chicken is golden
    brown and cooked through, basting occasionally with pan juices, about
    50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan
    juices separately.

    Source: http://www.cdkitchen.com/recipes/recs/282/Lebanese_Chicken36
    889.shtml


    --
    Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...