6wbm Lebanese Chicken Recipes

LEBANESE CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
• In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
• Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

LEBANESE CHICKEN AND RICE (DJAJ MAH RUZ)

Steps:

• STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.
• STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.
• STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.
• TO SERVE: De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.

CRISPY LEBANESE CHICKEN

Steps:

• Chicken should be bone in and skin on.
• Have ready some additional sea salt and lemon juice for seasoning.
• Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>.
• Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
• Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
• Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>.
• Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan.

LEBANESE CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
• Add orange zest, orange juice and salt to skillet.
• Bring to boil; reduce heat and simmer, covered, for 5 minutes.
• Sprinkle cinnamon and all spice onto chicken.
• Drizzle with honey.
• Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
• Meanwhile, cook couscous according to package directions.
• Top couscous with chicken and sauce before serving.

6WBM CROCK POT CHICKEN SOUP

Steps:

• Put chopped onion and garlic on bottom of crock-pot and place chicken on top.
• Add seasonings and vegetables.
• Fill crock-pot to top with water.
• Put on lid and cook on low for 11-12 hours.

6WBM 5 ALARM CHILI

Steps:

• Brown ground turkey in a non-stick dutch oven or large pot along with onion, garlic and green pepper over medium heat until turkey is fully cooked. Drain off any excess oil.
• Add spices and beans. Stir together for 1 minute.
• Add tomatoes and bring to boil. Lower heat and simmer low for 10-15 minutes, stirring occasionally.

6WBM SPICY CHICKEN FINGERS

Steps:

• Combine pepper, paprika, oregano, garlic, and cumin and set aside.
• Toss potatoes with egg whites, then add 1.5 tsp of spice mixture and todd.
• Add brown sugar substitute to remaining spices and rub into chicken.
• Place potatoes and meat in a pan, seal with aluminum foil, and bake for 50-60 minutes or until potatoes are tender and meat registers 180 degrees on meat thermometer.

6WBM FIREHOUSE GRILLED CHICKEN

Steps:

• Combine lemon juice and all spices and minced chili in a mixing bowl. Mix thoroughly with a fork to make sure they are incorporated.
• Lay chicken breasts out in a single layer in a flat plastic container that would allow you to seal and turn several times. Pour marinade over breasts. Seal container and turn several times to assure that the marinade is evenly distributed over the chicken.
• Store in the refrigerator for approximately 4 hours or overnight. Turn several times while in the refrigerator.
• Preheat indoor or outdoor grill. Before grilling, sprinkle one more time with freshly ground black pepper. Grill for about 18 to 20 minutes over medium to medium high heat.

6WBM LEBANESE CHICKEN

Steps:

• Mix lemon juice, garlic, thyme, paprika, cumin and pepper in mixing bowl.
• Marinate chicken mixture in the fridge for several hours.
• Bake at 350 degrees for 35-40 minutes.