Crispy Lebanese Chicken Recipes

Steps:

• Chicken should be bone in and skin on.
• Have ready some additional sea salt and lemon juice for seasoning.
• Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>.
• Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
• Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
• Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>.
• Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan.

Steps:

• Rinse chicken and pat dry with paper towels.
• Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
• Add orange zest, orange juice and salt to skillet.
• Bring to boil; reduce heat and simmer, covered, for 5 minutes.
• Sprinkle cinnamon and all spice onto chicken.
• Drizzle with honey.
• Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
• Meanwhile, cook couscous according to package directions.
• Top couscous with chicken and sauce before serving.

Steps:

• Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.