Crispy Lebanese Chicken Recipes

LEBANESE CHICKEN WITH 7-SPICE

Steps:

• Preheat oven to 400 F (see notes for grilling)
• Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
• Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
• While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
• Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

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.

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:

• 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.

LEBANESE CHICKEN

Steps:

• Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
• Place chicken in a 13x9x2-inch glass baking dish.
• Pour marinade over; turn chicken to coat.
• Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Preheat oven to 425°.
• Transfer chicken and marinade to large roasting pan and season with salt and pepper.
• Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
• Transfer chicken to plates.
• Pass pan juices separately.