Make Believe Middle Eastern Chicken Recipes

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Steps:

• Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
• To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
• Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
• Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
• Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.