Maybe Lebanese Chicken

I have read many recipes that claim to be Lebanese chicken. This is probably not too authentic. But it is very nice.

To serve 2/3.

  • 2 poussins. Or 1 normal size chicken.
  • 8 cloves of garlic, very finely chopped
  • 3 tbsp finely chopped parsley, plus a teaspoon or so to sprinkle over
  • tbsp paprika
  • tbsp cumin powder
  • tsp cayenne pepper
  • salt and pepper
  • juice of 4 lemons, plus extra to squeeze over

You will need a large pair of sharp scissors for this job. Up to 24 hours before you plan to eat, combine juice, parsley and spices in a bowl. Cut the chicken up through the middle of the breasts, and discard the breastbone, if possible. If you can’t, you can’t. Flatten the chicken out. Spread the mixture over the chicken, massaging over all over the flesh, both sides. Leave for as long as you can and ensure that your chicken is out of the fridge for at least an hour prior to putting in the oven.

Preheat the oven to gas 6. lay the birds flat in a roasting tin, and cook the chicken for 40- 50 mins, turning once until it’s cooked. If you have one larger chicken, you could be looking at 75 minutes. You will know when its done because the flesh will pull easily away from the bones. It’s  easier to eat birds of this size with your fingers than knife and fork,  so pile onto a big plate and share.

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5 Responses to Maybe Lebanese Chicken

  1. Donkey Face says:

    yum yum yum!

  2. JoppaRoad says:

    Dear Rosie,

    When are you going to invest in a digital camera (they are reasonably priced nowdays) and a lamp. Your pics are not doing your food justice.

    Just an observation.

    Much love

    JR

    • Greedy Rosie says:

      How charming. I’m actually saving up for a DSLR, which are not particularly reasonably priced. In the meantime, I’m also paying bills and maintaining my family.
      Any readers who wish to comment on the photography on this blog are more than welcome to donate to my camera fund.

  3. juice says:

    what would you suggest as an accompaniment?

  4. Hello Rosie,

    My name is Bethany and I write the food blog http://www.dirtykitchensecrets.com. I just checked out your blog via UKFBA. I am Lebanese and while this is not the authentic recipe for Leb Chicken it is still a good recipe 🙂 I’m sure it tasted divine!

    I don’t know if you’ve heard yet, but there is a Food BLogger Conference being held in London on June 4th, 5th & 6th 2010. We would love for you to join if at all feasible. It’s open to UK and non UK food bloggers as well. It will be the perfect opportunity to network, learn and expand on relevant topics, eat delicious food and have a good laugh. We have some award-winning guest speakers and some lovely goodies.

    For more information please visit http://www.foodbloggerconnect.com/

    I really hope you can make it and look forward to meeting you.

    All the best,

    Beth
    http://www.dirtykitchensecrets.com
    http://www.foodbloggerconnect.com

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