Lebanese lemon garlic chicken and potatoes
Chicken and potatoes with a vibrant lemon garlic sauce
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 750 g of chicken thighs (or 1 quartered chicken)
- 1/2 tsp 7 spice
- 1/2 tsp of black pepper
- 1/2 tsp of turmeric
- 1/2 tsp of salt
- 2 tbsp regular olive oil
- 1 cinnamon stick
- 1 onion (quartered)
- 3-4 cardamom pods
- 5-7 black peppercorns
- 2 bay leaves
- 1/2 tbsp salt
- Boiling water
- 4-6 cloves of garlic (chopped)
- Juice of 2 lemons (approx )
- 2 tbsp butter
- 1/8 tsp turmeric (tiny pinch)
- 4 medium potatoes
- Vegetable oil for frying
Instructions
- 1
In a bowl, add the 7 spice, turmeric, black pepper and salt with 2 tbsp of regular olive oil.
- 2
Add the washed chicken and rub in well, using your hands to get the marinade under the skin if necessary. Marinade for at least a few hours, preferably over night.
- 3
In a deep non stick pan, add a drizzle of regular olive oil and flash fry the chicken on medium high heat for around ten minutes till they brown
- 4
Then add the aromatics (cardamom pods, black peppercorns, cinnamon stick and bay leaves) as well as the onion that has been quartered and half a tablespoon of salt
- 5
Cover with enough boiling water and bring to the boil, then reduce the heat to medium and allow the chicken to simmer for around 45 minutes
- 6
As the chicken simmers, chop the peeled potatoes into thickish rounds (around 2cm) and half fry in vegetable oil just until they are slightly golden. Transfer to a kitchen towel lined plate and set aside
- 7
Coarsely chop the cloves of garlic and add them to a small pan with the butter. Add a tiny pinch of turmeric and simmer on low just so the garlic starts to turn beige (not golden) for around five minutes
- 8
Add the garlic butter mixture to the juice of two lemons. Mix well and set aside
- 9
After 45 minutes of the chicken simmering, take out the aromatics and the onion
- 10
Add the potatoes in between the chicken and pour over the garlic lemon mixture
- 11
Simmer for another ten minutes on the hob or in the oven at (180C/350F), carefully taste the sauce before you turn the heat off and adjust the salt or seasoning if necessary
- 12
Serve the chicken and potatoes in a shallow bowl with some of the garlic lemon sauce.