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Broiled Chicken with Oil, Lemon, and Garlic Sauce

Farareej Mashwi
(Broiled Chicken with Oil, Lemon, and Garlic Sauce)


1 small chicken, quartered
Salt and freshly ground black pepper
4 large cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 T. fruity olive oil
1 T. chopped parsley

EQUIPMENT
Broiling pan with rack

Season the chicken with salt and pepper. In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour.

Preheat the broiler. Drain the chicken, reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more until both sides are golden brown and crusty. Pour over the remaining oil mixture. Serve at once.

Serves 2.

From "Mediterranean Cooking" by Paula Wolfert

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