|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Palestinian Chicken |
|
Serves: 4 Print this RecipeMIDDLE EAST Advance Prepartion: 4 to 12 hours for marinating the chicken In the course of writing this book, I’ve acquired recipes from every imaginable source: not just chefs and pit masters. The following came from a phone-in caller to the Miami Herald on a day when I was invited to answer readers’ questions. This woman, originally from the West Bank, wanted to discuss a problem with her crème caramel, but we soon found ourselves chatting about grilling. She gave me this recipe for a typical Palestinian chicken favorite. The traditional way to prepare this dish would be with boneless breast meat on kebabs, but I like to use whole, bone-in chicken breasts. (I like the extra flavor added by the bones). The cinnamon and cardamom add an unexpected touch of sweetness. Serve with grilled or fresh pita, rice, and Charred Tomato Sauce with Pomegranate Molasses. 2 chicken breasts, whole, bone-in with skin (12 to 16 ounces each), split 1 cup plain yogurt, whole-milk 3 tablespoons lemon juice, fresh 6 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon cinnamon, ground 1/2 teaspoon black pepper, freshly ground 1/4 teaspoon cardamon, ground 1/8 teaspoon cloves, ground 1. Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Arrange the breasts in a nonreactive baking dish large enough to hold them in one layer and set aside. 2. Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small nonreactive bowl and whisk to blend. Pour the mixture over the chicken in the baking dish and spread it over the breasts to cover completely, using your fingers. Cover and let marinate, in the refrigerator, 4 to 12 hours (the longer the better). 3. Preheat the grill, using the two-tiered method. 4. When ready to cook, oil the grill grate. Remove the chicken breasts from the baking dish and arrange, skin side down, on the grate over the hotter section of the grill. Cook. 5. Transfer the chicken breasts to serving plates or a platter and serve. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Piri-Piri Chicken Beer Can Chicken Bahamian Grilled Chicken Chicken With Lemon Mustard Sauce / Yassa Brazilian Beer Chicken Balinese Grilled Chicken With Apple-Macadamia Chile Sauce Tandoori Chicken / Tandoori Murgh Buccaneer Chicken / Poulet Boucane'e Baxter Road Grilled Chicken Sea Captain's Chicken Tikka Anguillan Roast Chicken Anguillan Barbecue Sauce Grilled Chicken With Saffron / Joojeh Kebab Yakitori Palestinian Chicken Motevidean Chicken Breats / Pamplona de Pollo Bademiya's Justly Famous Chile-Coriander Chicken Afghan-Style Chicken / Murgh Thai Chicken Sates Served in Lettuce Leaves Malaysian Chicken Sates Sri Lankan Sates Schoolyard Chicken Sates Jakarta Chicken Sate / Sate' Ayam Turkey Pastrami Annatto-Spiced Grilled Turkey Grilled Game Hens With Moroccan Spices Afghan-Style Game Hens Afghan Grilled Quail Grilled Quail Santorini Spiced Grilled Quail Uzbekistani Quail Grilled in Grape Leaves Grilled Duck With Garlic and Ginger Cinnamon Cherry Sauce for Duck Orange Sauce for Duck Peking Duck Scallion Crepes Tuscan Grilled Pheasant Grilled Pheasant Legs |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
