in Middle East

Lebanese lemon chicken

updated

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Ingredients for 2 servings:

  • 350 g chicken breast, cut into strips
  • 50 g onion(s), cut into strips
  • 1 ½ lemons, juice
  • 10 mint leaves, finely chopped
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 garlic clove(s) or a little more, finely chopped
  • 2 tbsp sesame oil
  • 2 tsp flour
  • 100 ml chicken broth
  • salt and pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 7 minutes; Total time approx. 12 hours 12 minutes

Combine the lemon juice, mint, turmeric, cumin, coriander, and garlic, pour over the chicken strips, and stir to combine. Marinate overnight. The next day, drain the chicken strips well, reserving the juices. Heat the oil in a pan and fry the chicken and onions until well browned. Dust with flour, deglaze with the marinade and stock, and simmer for 1-2 minutes. Arrange on plates and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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