This is one my favorite chicken recipes which my mom used to make. I love eat it "taghmees", means with arabic bread using fingers to dip the bread in the sauce and pick the chichen bites, and enjoy it to the max...
Summac is also used in this recipe, like in Musakhkhan. It's a spice made from the ground dried berries of a bush that grows wild throughout the Middle East and is sold in Middle Eastern markets. Sumac has a sour and vaguely lemony taste.
In a bowel, put chicken, olive oil, lemon, garlic, onion, spices& salt. Cover and marinate for 3-4hrs or overnight.
Take out the chicken, add summac, transfer to a baking dish, and cover the dish with foil paper (or you can oven bag, but don’t cover the dish with foil then)
Place dish in preheated oven, to cook over low heat, 325F (160C), for about 1 ½ hour.
Remove the foil, and keep under the broiler for 5minute. If using the bag, no need to do this step, chicken will get golden while baking.
Serve with mashed or grilled potatoes.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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You can place small potatoes to cook with the chicken, will be great as well.
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