This Lebanese Garlic Chicken is one dish that I often came home to. Crispy Skin and the most delicious succulent garlicky meat.
Ingredients for Lebanese Garlic Chicken:
- 1 whole chicken OR thigh and leg portions in the same quantity : around
- 1 ¼kg ( the freshest chicken you can get ) SEE NOTES
- 10 large cloves garlic ( I prefer the tiny garlic variety, in which case a whole bulb is to be used)
- 3- 4 Tbsp freshly squeezed lemon juice according to taste
- 1 egg white – optional
- Salt to taste
- ½ cup olive oil (or I prefer a combination of Olive oil and Sunflower Oil), for marinating as well as to make the garlic sauce.
- pepper for seasoning
- 1 tsp lebanese 7 spice powder OR Arab Baharat spice powder OR Allspice – whichever you have on hand
- 4-5 Russet Potatoes, peeled and cut into thick slices
- ½ cup vinegar and 1 tsp salt for rinsing the chicken
- Leave the skin on the chicken. Rinse well, cleaning the insides thoroughly, if using whole chicken. Pat dry with kitchen paper towel.
- Fill a bowl with enough water to submerge the chicken. Add the vinegar and salt.
- Place the chicken inside the vinegar solution, filling up the cavity.
- Rub all over and inside the chicken with your hands inside the vinegar solution.
- Lift the chicken out of the bowl, emptying the cavity, then plunge back into the bowl of vinegar solution and rub again. Repeat this a few times. Leave chicken submerged in this solution for 10 minutes.
- Meanwhile prepare the garlic marinade cum sauce.
- Peel and wash your garlic cloves and pat dry.
- Use a pestel and mortar to crush the garlic well.
- Transfer the crushed garlic to a DRY Blender. (The blender must be clean and dry).
- Turn on the blender and slowly drizzle in the olive oil (or olive oil/ sunflower oil combination) through the centre of the blender lid (Remove cap and place a funnel inside so that oil does not splatter).
- Drizzle the oil (in a threadlike stream) very slowly, till the garlic is mixed in.
- Stop the blender and scrape down the sides.
- Continue to drizzle in the oil. Add salt and 3 Tbsp lemon juice.
- The mixture should start to turn milky yellow in color. Keep drizzling in the oil VERY VERY SLOWLY, till all the oil is used up.
- The sound of the blender should change towards the end, as the mixture emulsifies into a whitish sauce.
- Remove the chicken from the vinegar solution now and rinse once again under tap water.
- Pat dry with paper towels. Prick all over the surface with a fork.
- Place the chicken in a bowl for marinating. Rub with a good amount of salt ( about ½ tsp) and the spice powder.
- Pour over HALF the amount of the garlic sauce in the blender. Add a Tbsp more of lemon juice if you like it tangier. Sprinkle some more salt and rub the sauce well into the chicken.
- Cover the bowl and leave to marinate at least 4 hours but preferably overnight.
- Turn the chicken over in the marinade whenever you remember to at least a couple of times.
source : chicken-roast
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