Allergy Mums / Support for families with allergies

publication date: Oct 7, 2013

Lebanese Marinated Chicken

Once everything is marinading this is a quick dinner to bang in the oven. You can end up fiddling with extra's quite a bit - or just serve it with rice, salad and some warm bread.  I love doing flat breads for this as they are quick to make, rarely fail and add that 'eating with hands' joy.  The garlic sauce is sublime - and egg free.

Free From: Dairy, Egg, Soya and Gluten


2 cloves garlic

1 tsp sea salt

1 tbs coriander seeds, crushed

Juice of one lemon

2 tbs olive oil

1.5 kg of boned chicken cut into pieces

Grind the garlic and salt to a pulp.

Mix with the coriander, lemon juice and oil.

Marinate the chicken for 3 hours or overnight if you get organised

Roast in a hot oven (200 °C) for 20 minutes

Garlic Sauce

1 head of garlic, peeled

1 small potato, peeled and diced

1 tsp tahini

1 tsp salt

Juice of 1 lemon

220 ml veg oil

To make the sauce blitz the garlic, potato, tahini, salt and lemon juice in a food processor.

Pour in the oil in a thin steady trickle (don't use olive oil or it will be bitter)

You will end up with a smooth aioli.

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