LEBANESE CHICKEN
Make and share this Lebanese Chicken recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
LEBANESE CHICKEN
Categories Chicken Bake Marinate Low Carb Low/No Sugar Lemon Spice Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.
CHICKEN BEIRUT
Posting for ZWT3. This is from George Foreman's grilling cookbook. "Sweet and hot peppers, garlic, cumin, pomegranates, and the aroma of hardwood charcoal are all reminiscent of Middle Eastern cuisine... Serve this tasty chicken with a cucumber, mint, and yogurt salad and a basket of toasted pita bread." They suggest 1 tablespoon of lemon juice plus one teaspoon of honey if you are unable to find pomegranate syrup.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken, pat dry, and lightly season with salt and pepper. Put in a large plastic bag.
- Put the ingredients for the marinade in a food processor and puree.
- Pour over the chicken, seal the bag tightly, and marinade for at least 2 hours.
- Remove the chicken from the bag and save the marinade.
- Grill the chicken until juices run clear. Baste with the reserved marinade as needed to form an even crust.
Nutrition Facts : Calories 68.3, Fat 6.9, SaturatedFat 0.9, Sodium 582.6, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 0.4
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