How to Make Favorite Chicken and Potato in lemon and garlic sauce (Lebanese style)
Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Any-night-of-the-week Chicken and Potato in lemon and garlic sauce (Lebanese style). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and Potato in lemon and garlic sauce (Lebanese style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Potato in lemon and garlic sauce (Lebanese style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Potato in lemon and garlic sauce (Lebanese style) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Chicken and Potato in lemon and garlic sauce (Lebanese style) using 15 ingredients and 11 steps. Here is how you can achieve that.
My first dish of 2022! 🎉 This my grandma’s recipe, and my mom cooks it back home at least once every month. Definitely one of my favourites!
Ingredients and spices that need to be Get to make Chicken and Potato in lemon and garlic sauce (Lebanese style):
- 0.5 kg chicken thighs
- To boil the chicken (see attached recipe)
- (Cinnamon stick, bay leaf, cardamom pods, whole cloves, onion, dried lime…)
- Juice of 2 or 3 lemons
- 7 garlic cloves, roughly crushed or chopped
- 3 medium potatoes, thick cut
- 2 tablespoons vegetable oil
- Spices - pinch of
- Cardamom powder
- Chili powder
- Cumin
- Cinnamon powder
- Paprika
- Turmeric
- Salt and black pepper
Steps to make to make Chicken and Potato in lemon and garlic sauce (Lebanese style)
- Preheat the oven (180C)
- Place the potato slices on a baking tray with 2 tablespoon of vegetable oil and a pinch of salt. To the oven.
- While the potato is in the oven, cook the chicken in boiling water with the cinnamon stick, onion, bay leaves, cardamon pod and whole cloves… for 30 minutes (see attached tip)
- With a pestle and mortar crush the garlic (don’t overdo it) I had two cloves of smoked garlic so I used them that’s why some pieces look yellowish
- Squeeze two or three medium lemons and add the juice to the garlic
- After 30 minutes in the oven the potatoes should now be a bit soft (not fully cooked). Take them out but leave the oven on
- Drain the chicken and leave its water aside. Place the chicken in the same baking tray with the potatoes
- Sprinkle a pinch of the spices on the chicken and potatoes (cardamom powder, cinnamon powder, turmeric powder, cumin powder, paprika and chili powder)
- Add 1/2 teaspoon of salt to the chicken broth. Pour it over the chicken and potatoes along with the lemon juice and crushed garlic.
- Cook in the oven for another 30 minutes + 5 minutes to grill the top
- Serve with rice on the side or flat bread.
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