In this new recipe for Lebanese Lemon and Garlic Chicken with Tabbouleh salad, you’ll learn how to get the most tender, juicy and succulent chicken imaginable. As well as learning some secrets on how to make tabbouleh salad, this recipe is fresh, fragrant and delicious.
The Lebanese chicken recipe, can be grilled, fried or roasted and it can be served with rice, potatoes or this tabbouleh. The tabbouleh recipe, can be adapted in so many ways, you could use quinoa or bulgar wheat instead of cous cous, and serve it as a salad, main dish or a side dish, however you like. This Lebanese roasted chicken is so delicious, it’s flavoured with garlic, lemon and spices like smoked paprika, cumin, coriander (cilantro), black pepper, thyme and bay leaves. You could also cook it on a BBQ for a Lebanese charcoal chicken style, or shred it and have it in a Lebanese chicken salad.
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LEBANESE CHICKEN RECIPE
6 x pieces of chicken (drumsticks, thighs)
1/2 bulb of garlic or 8 cloves
The juice of 3 lemons (1/2 cup / 125ml)
2 tablespoons or 30ml of olive oil
2 x teaspoons of smoked paprika
1 x teaspoon of ground cumin
1 x teaspoon of ground coriander
1 x teaspoon of cracked black pepper
1/2 teaspoon of dried chilli flakes
1 x teaspoon of fresh or dried thyme leaves
4 x bay leaves
1 x teaspoon of salt
Dash of olive oil
1. Peel the garlic and juice the lemons
2. Add them to a blender and blend until you have a smooth liquid.
3. Then add the olive oil and all the herbs and spices listed in the ingredients, give it a mix with a spoon and add the marinade to the chicken.
4. Place into ziplock bags or leave in the bowl to marinate from 1 hour to ideally 24 hours.
5. When you’re ready to cook your chicken, preheat your oven to 190C / 375F, take the chicken out of the marinade and place it onto a roasting tray. Keep the marinade to one side for a mid-cook baste.
6. Roast the chicken for around 45 minutes or until well cooked and falling off the bone.
TABBOULEH
300g / 2 cups cous cous (could also be bulgar wheat or quinoa)
1 large bunch of parsley (80g when picked)
30 mint leaves
1 x cucumber
1 x small red onion or 1/2 a large one
5/6 tomatoes
1-3 lemons juiced
Olive oil
Salt to taste
1. Place the cous cous in a bowl, add a pinch of salt, a good drizzle of olive oil and mix well so each grain is coated in oil.
2. Pour enough boiling water over the cous cous to just cover it. Place a lid on and leave it to sit for at least 20 minutes.
3. Whilst you’re waiting for that to cook finely chop all the herbs and vegetables, de-seed the cucumber of tomatoes so the tabbouleh doesn’t come out too wet in the end.
4. Once the cous cous is ready, fluff it up with a fork or spoon, let it cool then add all the chopped vegetables and herbs, mix well, taste for seasoning a serve.