Ingredients
One three - four lb Chicken break up. (2 breasts, 2 wings, 2 thighs, 2 legs)
4-5 Cloves chopped Garlic
1 Tbl Cinnamon
1 Tbl Garlic powder
1 Tbl Onion powder
1 Tbl Bk Pepper
1 Tbl Salt
1 Med Onion, quartered or 6 Green Onions cut in 2 half" pieces.
Eight - 10 Garlic Cloves, cut in half of
four - five Med Potatos reduce lengthwise then sector each half of
four - five Med Carrots reduce into 1 1/2 - 2 inch chunks (Try to in shape Potato length)
2 Stalks Celery reduce into 1 half of - 2 inch chunks (Ditto)
Preparation
Pre heat oven to 400 degrees.
Make a rub with the aid of combining the 5 spices. Season Chicken pieces with rub on all aspects and underneath the skin. Cover and refrigerate 30 minutes to 4 hours.
Insert some Garlic beneath pores and skin of each Chicken piece. Throw closing Garlic in with the Veggies.
In a Large Dutch Oven or Covered Baking Dish, toss Potatoes, Onion, Garlic Cloves, Carrots, and Celery with sufficient of the rub mixture to coat well.
Veggies ought to come up about half manner inside the pot. Add a few extra of each if they do not.
Arrainge Chicken on top of veggies cover and cook dinner 15 minutes at 400 levels. Lower warmth to 325 and cook 45 mins longer. Remove cover over the last 15 minutes for a crispier skin. The meat need to be very moist and fall of the bone.
When serving, spoon some of the lowest juice over the Veggies.
Serve with Pita or Crusty Bread. To soak up juices.
Lebanese Chicken with Rice
Ingredients
1 boiling hen (size sixteen-17)
1 cinnamon stick
2 tablespoons butter
500g lean minced mutton (or use pork mince)
3 teaspoons allspice
2 teaspoons Olive Oil (to toast the nuts)
1 cup pine nuts, toasted in 1 teaspoon olive oil
2 cups water
2 cups rice, rinsed underneath walking water
2 cups slivered almonds, toasted in 1 teaspoon olive oil
sea salt and freshly floor black pepper
pinch floor cinnamon
Preparation
Place fowl right into a big pot with the cinnamon stick and cover with water. Bring to the boil, lessen warmness to simmer and cook dinner 20 mins or until cooked thru.
Remove fowl from liquid and cut flesh into bite-sized portions, discarding skin. Strain 2 cups of poaching liquid and reserve.
Heat butter in a fry pan and upload mince and allspice. Cook 6-8 minutes, stirring often, until properly browned. Add half the pinenuts to the mince aggregate.
Add reserved poaching liquid, water and washed rice.
Season gently and simmer aggregate for 20 mins or till the liquid is absorbed.
Arrange almonds and ultimate pine nuts on the lowest of a round-ring mould, sprinkling with a bit ground cinnamon. Pack the fowl portions around the sides.
Fill mildew with rice mixture, urgent down firmly however carefully. Remove the mold and serve hot.
Wide Beans Chicken Stew
Ingredients
1 entire chicken or 1 kg
2½ cups white butter beans or 500 g
3 tablespoons vegetable oil
1 medium onion or one hundred fifty g, chopped
five garlic cloves, mashed
1 cup coriander leaves or seventy five g, chopped
2 medium tomatoes or three hundred g, peeled and cut into cubes
4 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground cinnamon
Preparation
Let the hen boil in water for 45 mins or until it turns into gentle. Remove from water and set apart to cool and reserve the bird stock . In a distinct pot bring the beans to boil then cover and simmer on low warmth for 2 hours or until they come to be tender. Strain and set aside.
Heat oil in a pot and fry chopped onions for two minutes or till it becomes soft then upload mashed garlic and sauté for 1 minute.
Add coriander and sauté for every other minute. Add tomato cubes, tomato paste, four cups of chook inventory and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer for 10 mins.
Remove chook pores and skin and bones and flake the chook into massive flakes.
Add bird flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low warmth for 10 minutes.
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