Chicken with lemons and spices from Lebanon

Ingredients for 3 servings:

• 60 ml lemon or lime juice
• 1 tbsp extra virgin olive oil
• 1 tbsp parsley, chopped flat
• 2 tbsp mint, chopped
• 2 tsp coriander, ground
• 1 ½ tsp cumin, ground
• ½ tsp ground turmeric
• 3 tbsp cream cheese with yogurt (13-16% fat) > optional
• 500 g chicken breasts, cut into strips
• 1 tbsp extra virgin olive oil
• Mint, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Djaj Mtabbel – a wonderfully light, fresh dish for balmy summer evenings

Mix all the marinade ingredients well, add the chicken, ensuring it is completely coated. Cover and refrigerate for at least 8 hours or overnight. Preparation: Remove the chicken from the marinade and drain well in a colander. If necessary, gently press the meat with a spoon to collect as much liquid as possible. Heat oil in a non-stick pan and fry the chicken until golden brown on all sides (approx. 10 minutes). Add the reserved marinade, bring to a boil, and cook for 2 minutes. Finally, add the cream cheese. Transfer the meat to a warmed bowl, garnish with fresh mint, and serve. Serve with: hummus (see various recipes in the CK database), a mixed salad, mango chutney, or flatbread. Tips: The cream cheese isn’t part of the original recipe, but I think it rounds it off nicely and thickens it up a bit. If you prefer a milder flavor, you can add a splash of cream instead. Those following a food separation diet can omit the bread, hummus, and chutney. This dish is ideal for entertaining guests. If you marinate the meat the night before, it can stay in the marinade until the following evening (refrigerated!). The dish doesn’t have a lot of sauce, which isn’t necessary for the side dishes mentioned. Sauce freaks can simply add more marinade.