Friday, 21 February 2020

Lebanese Baked Lemon-Garlic Chicken

"Ah" said my brother-in-law, just before this was served to him. "I have a recipe like this - I call it "Burn the House Down Chicken".

Yeah, this would have been better cooked outside on a grill, it would appear. But once we turned off the smoke detector and opened the windows for a few minutes all was well, and the chicken was very much enjoyed.

I forgot the trick of covering the bottom of the broiler pan with water, which undoubtedly would have helped - I suggest you do that.  

3 to 4 servings
15 minutes to make marinade - 8 to 12 hours to marinate
30 minutes to cook

Lebanese Baked Lemon-Garlic Chicken

Make the Marinade:
1 teaspoon cumin seed
1/2 teaspoon salt
1/2 teaspoon peppercorns
1 teaspoon rubbed thyme
1 teaspoon rubbed savory
1 teaspoon rubbed mint
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon ground Aleppo pepper
the finely grated zest of 1/2 lemon
the juice of 1 medium lemon
6 to 8 cloves of garlic (1 medium head)
2 tablespoons olive oil

Grind the cumin seed, salt, and peppercorns. Put them in a small bowl with the remainder of the dry seasonings (up to and including the Aleppo pepper) and mix well.

Grate the lemon zest into a shallow dish which will hold the chicken thighs snugly in a single layer. Add the lemon juice. Peel and mince the garlic, and add it along with the olive oil. 

Marinate & Cook the Chicken:
6 large or 8 medium chicken thighs

Blot each chicken thigh dry with a paper towel, and sprinkle it with some of the dry seasoning mix. Put them into the dish of lemon juice, garlic, oil etc and turn them over a couple of times. Once they are all in sprinkle any remaining dry seasoning over them and cover. Refrigerate for 8 to 12 hours before cooking

Preheat the oven to 450°F. Meanwhile, arrange the chicken in a single layer on a baking tray with a rack. (Put some water in the baking tray to keep it from smoking.) Bake at 450°F for 20 minutes, then reduce the heat to 350°F for 25 to 30 minutes, until the juices run clear. Let the chicken rest for 5 minutes before serving.




Last year at this time I made Greek Lima Beans

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