Lebanese Garlic and Lemon Chicken

A community recipe by Tatt

Not tested or verified by Nigella.com

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Introduction

This dish is very tasty and is made all over Lebanon and always served with the garlic paste. Also serve with potatoes cut into thick slices and roasted.

Ingredients

Serves: 3

Metric Cups

15 cloves garlic
6 chicken thighs (or breast or mix of both)
2 lemons (juiced)
olive oil
1 pinch of salt (to taste)

15 cloves garlic
6 chicken thighs (or breast or mix of both)
2 lemons (juiced)
olive oil
1 pinch of salt (to taste)

Method

Lebanese Garlic and Lemon Chicken is a community recipe submitted by Tatt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Use the food processor and put all the garlic in and whizz it. Add salt and slowly pour the olive oil in as if you are making mayonaise. Add a little lemon juice and continue to process. Keep adding the oul salt and lemon until it has emulsified too a paste and is not too strong in taste.

Then divide the mixture and keep half the paste in the fridge which you will use for serving later.

Smear some garlic paste on the chicken and potaoes and put lemon juice over and keep in fridge for 2-3 hours.

Transfer to an oven dish and roast or grill until cooked through.

Then divide the mixture and keep half the paste in the fridge which you will use for serving later.

Smear some garlic paste on the chicken and potaoes and put lemon juice over and keep in fridge for 2-3 hours.

Transfer to an oven dish and roast or grill until cooked through.

Additional Information

The rest of the lemon paste is put directly onto the hot chicken when you eat it and has the consistency of mayonaise. This is served with tabbouleh salad.