Wednesday,19 September, 2018
Current issue | Issue 1284, (25 February - 2 March 2016))
Wednesday,19 September, 2018
Issue 1284, (25 February - 2 March 2016))

Ahram Weekly

Sufra Dayma:  Lemon, rosemary and parsley chicken 

Serves 4


1 - 1.250 kg chicken quarters (breasts and thighs skin-on bone-in)
6-8 pods of garlic (thinly sliced)
1/2 cup fresh lemon juice + 1/4 cup white wine
1 stalk fresh rosemary (whole)
1/4 cup parsley leaves (finely chopped)
1 bay leaf + half a cinnamon wooden stick
1 tbsp olive oil
1 tbsp butter
Salt + pepper

Preheat oven to 200 degrees C.  Wash chicken quarters thoroughly inside-out.  Drain well.  Season chicken all over, generously with salt and pepper.  Heat an ovenproof pan or skillet on high.  Add oil and butter.  Lower heat to medium.  Add chicken pieces, in one layer; skin-side down.  Allow chicken to cook and sear for almost 8 minutes and become golden brown.  Turn them over then add the garlic and rosemary.  Cook until fragrant.  Add lemon juice and wine to chicken.  Allow to come to a boil, then transfer skillet to preheated oven.  Allow to cook for 30-40 minutes or until chicken pieces are cooked through; without drying them out.  Remove from oven.  Stir in parsley and serve.  Boiled or mashed potatoes or buttered pasta can be served aside of chicken.

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