Best Crispy Lebanese Chicken Recipes
CRISPY LEBANESE CHICKEN
http://grazedandenthused.com/crispy-lebanese-chicken-paleoaipwhole30/ This version of the recipe combines my favorite chicken thigh preparation a la adding chicken thighs skin side down to a cold pan and then turning the heat up. It crisps the skin slowly so you don't burn the outside with an uncooked middle. Bringing this over again to get accurate nutritional counts and for import into Plan to Eat
Provided by David Hawkins
Categories Poultry
Time P1DT20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 518, Fat 38.1, SaturatedFat 10.2, Cholesterol 191, Sodium 464.3, Carbohydrate 2.1, Fiber 0.3, Sugar 0.4, Protein 39.5
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
A taste of the Mediterranean! Moist, flavorful chicken is the star of this elegant dinner - serve with Tunisian carrot salad and Turkish zucchini pancakes. Serves four very generously, or split the chicken halves to serve eight!
Provided by Leslie in Texas
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 979.9, Fat 70.2, SaturatedFat 20, Cholesterol 320.8, Sodium 302.5, Carbohydrate 7.7, Fiber 1.3, Sugar 1.4, Protein 76.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love