January 24, 2010 5 Comments
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.