Lebanese lemon chicken

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s)
• 2 lemons
• ½ tsp paprika powder
• ½ tsp pepper
• 1 tsp salt
• ½ tsp cumin
• 6 tbsp olive oil
• ½ tbsp raisins
• 2 garlic cloves, nB

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 35 minutes; Total time approx. 16 hours 50 minutes

Cut the meat into cubes. Squeeze the lemons. Mix the juice with the paprika, pepper, salt, cumin, and olive oil. If you like, add crushed garlic. Since we don’t eat garlic much, I omit it. Add the meat to the marinade, mix well, and let it marinate, covered, in the refrigerator overnight. The next day, brown the meat without adding any more oil. Then place it in a baking dish, pour in the remaining marinade, and sprinkle with the raisins. Bake in a preheated oven at 175 degrees Celsius (convection oven) for about 20-25 minutes. This goes very well with saffron and almond rice and a carrot salad with an orange and cinnamon vinaigrette.