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
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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