PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Chicken with Garlic and Lemon
A roast-then-braise chicken finished with a strong garlic and lemon dressing. The method aims for a lightly browned bird with a little pan liquid left to catch at the end.
Prep 20 min · Cook 70 min · Total 90 min · Difficulty: medium
Servings
5
Ingredients
1
large chicken
1/3 cup
lemon juice
2 tbsp
oil
salt — to taste
mixed spice or pepper — to taste
1
head of garlic
boiling water — only if needed
Method
1
Season the cleaned chicken and start it in the oven at about 400°F/200°C (the source gives no temperature) on a tray so it begins to roast in its own juices.
2
Pound the garlic and stir it with the lemon juice and oil. Coat the chicken with this mixture and return it to the oven (same 400°F/200°C) long enough to pick up some color.
3
Move the chicken to a pot, add a little boiling water only if the pan is too dry, and finish cooking gently until the sauce gathers around it. Bring it to the table with potatoes and a fresh salad.
Notes
The book pairs it with potatoes in more than one form, which suggests the sauce is meant to be eaten alongside a starchy side.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.