ZAHLEH-STYLE GRILLED CHICKEN WITH AIOLI
(FARROUJ MASHWI)
"This recipe, which has made the riverside restaurants of the city of Zahleh famous, is similar to the one used by the popular Los Angeles restaurant chain Zankou Chicken. Serve it with Aioli. The meat is slashed to facilitate marinating and grilling."
6 cloves garlic
1/2 teaspoon salt
1/2 cup olive oil
Juice of 1 lemon
1 (3 1/2- to 4-pound) broiling chicken
Aioli (recipe follows)
Grind garlic to paste in mortar or small food processor. Work in salt, olive oil and lemon to create mayonnaise-like consistency.
Cut chicken into 6 to 8 pieces, slashing each piece (except wings) to the bone 2 to 3 times against grain of meat. Rub pieces with sauce, cover and refrigerate 1 to 3 hours.
TO COOK:
Grill chicken pieces over medium heat until juices run clear, 10 to 12 minutes per side.
.
Serve it with Aioli.
AIOLI
2 egg yolks (pasteurized)*
6 cloves garlic, minced
2 tablespoons lemon juice
3/4 cup olive oil
Salt
Combine egg yolks and garlic in blender. Blend in lemon juice. With motor running, pour in oil in thin stream until blended and aioli has consistency of thick mayonnaise. Add salt to taste.
*Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends avoiding raw eggs.
Makes 4 servings
Source: Newspaper article: There's No Plate Like Hummus by Charles Perry, LA Times, November 03, 1999
(FARROUJ MASHWI)
"This recipe, which has made the riverside restaurants of the city of Zahleh famous, is similar to the one used by the popular Los Angeles restaurant chain Zankou Chicken. Serve it with Aioli. The meat is slashed to facilitate marinating and grilling."
6 cloves garlic
1/2 teaspoon salt
1/2 cup olive oil
Juice of 1 lemon
1 (3 1/2- to 4-pound) broiling chicken
Aioli (recipe follows)
Grind garlic to paste in mortar or small food processor. Work in salt, olive oil and lemon to create mayonnaise-like consistency.
Cut chicken into 6 to 8 pieces, slashing each piece (except wings) to the bone 2 to 3 times against grain of meat. Rub pieces with sauce, cover and refrigerate 1 to 3 hours.
TO COOK:
Grill chicken pieces over medium heat until juices run clear, 10 to 12 minutes per side.
.
Serve it with Aioli.
AIOLI
2 egg yolks (pasteurized)*
6 cloves garlic, minced
2 tablespoons lemon juice
3/4 cup olive oil
Salt
Combine egg yolks and garlic in blender. Blend in lemon juice. With motor running, pour in oil in thin stream until blended and aioli has consistency of thick mayonnaise. Add salt to taste.
*Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends avoiding raw eggs.
Makes 4 servings
Source: Newspaper article: There's No Plate Like Hummus by Charles Perry, LA Times, November 03, 1999
MsgID: 0084304
Shared by: Halyna -- NY
In reply to: ISO: Zankou Chicken
Board: Cooking Club at Recipelink.com
Shared by: Halyna -- NY
In reply to: ISO: Zankou Chicken
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Zankou Chicken |
Mark Graf | |
2 | Recipe: Zahleh-Style Grilled Chicken (Farrouj Mashwi) with Aioli |
Halyna -- NY |
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