Lebanon…

Sunday, November 24 –

Finally! A dinner and a post on time. Whew!photo 1 (2)

So this one time the President of the United States rolled through our neighborhood on his way to a fundraising dinner. It totally snarled traffic in every direction. It just so happened that WingWoman and LightsOn got caught in it, super near our house. So we stole them for dinner, and this is what we fed them.

I sprayed a glass baking dish with olive oil, then took 5 chicken leg quarters and put them in. Husband got the spices together and we sprinkled some (more than a pinch) on top of the chicken. Then I put the potato rounds on top and stuck it in the oven for 50 minutes. Right before it came out, I put a bunch of garlic in a food processer with salt and lemon juice (I used the pre-cut kind that already had oil on it). Scoops and scoops of it. We like our garlic STRONG.

I took the potatoes off and put them into a bowl, took the potatoes out and put them into a different bowl. Dumped the extra liquid out of the dish. Then put the potatoes back in, with the chicken on top, and dumped the garlic mixture over the whole thing. Then I stuck it back into the oven for about 10 minutes.

It was garlicky, warm, filling, and satisfying on a cold, crazy traffic night. Three cheers for stuck friends over for dinner!

Lebanon
(recipe borrowed from the cooks at: www.mamaslebanesekitchen.com)

Baked Garlic Chicken

  • 4 lbs of chicken legs/quarters/breasts
  • 5 medium potatoes
  • 20 cloves of garlic (or 1.5 heads)
  • 1 cup of freshly squeezed lemon juice
  • 4 table spoons of olive oil
  • salt to taste
  • A pinch of Lebanese 7-spices (Equal proportions of: Allspice, Black Pepper, White Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, and Coriander.)
  • Vinegar (optional)

Preparation Method:

1. Soak chicken in vinegar for 2 minutes (to help remove the “chickeny” smell), rinse them well with cold water then dry them with paper towels.
2. Make cuts in chicken in order to allow for garlic sauce to seep deep inside.
3. Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices.
4. Peel potatoes then cut them in disks of about 1/2 inch, salt lightly.
5. Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked.
6. Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce.
7. Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom.
8. Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and broil for another 5-10 minutes until the potatoes turn reddish.
9. Serve warm.
10. Note: You may need to consume an unusually large quantity of toothpaste afterwards. (4 servings)

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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