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Lebanese chicken with radish salad recipe


Ingredients

Marinade
1 tbspground cinnamon
2 tbspground cumin
10 cardamom pods
4 allspice berries
1 tbspground turmeric
1 1/2 tsppaprika
4 clovesgarlic, chopped
4 cmpiece ginger, peeled, coarsely chopped
2 tbsphoney
3/4 cup(180ml) olive oil
Lebanese chicken with radish salad
1 kgbutterflied chicken pieces
sea salt and freshly ground black pepper

Radish salad
1 long red chilli, seeded, finely sliced
1 spring onion, finely sliced
3 radishes, finely sliced
1 lebanese cucumber, diced
5 okra, sliced
1 lemon, segmented
2 tbspextra-virgin olive oil
1 tbspapple cider vinegar
3 tbspchopped flat-lead parsley leaves
3 tbspchopped coriander leaves
3 tbspchopped mint leaves

Steps

1. To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.

2. Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.

3. Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.

4. To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.

5. Serve the chicken with the radish salad.


This post first appeared on LEBANESE RECIPES, please read the originial post: here

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Lebanese chicken with radish salad recipe

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