Cooked - Al Aseel Lebanese Lemon Garlic Chicken - recipe tin eats

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Al Aseel Lebanese Lemon Garlic Chicken - recipe tin eats

1.0

500g/ 1lb chicken tenderloin cut into 4cm/1.5" squares, large vein cut out (or breast)

4 tbsp Greek or plain yogurt (65g)

3 tbsp lemon juice

1 tbsp garlic, finely minced (~4 big cloves)

1 tbsp olive oil

1 tsp cooking salt / kosher salt (½ tsp table salt, 1 ¼ tsp flakes)

1 cup Greek or plain yogurt (250g)

½ tsp garlic, finely grated or crushed using garlic press (~1 clove)

2 tbsp extra virgin olive oil

1 tbsp lemon juice (add more for tangier)

1 tbsp tahini (hulled), or extra 1 tbsp olive oil

1 tbsp water

1 tsp cooking salt / kosher salt (½ tsp table salt, 1 ¼ tsp flakes)

2 tbsp olive oil, for cooking

1 tsp parsley, roughly chopped (or equal amounts mint and parsley)

Lemon wedges & extra virgin olive oil, for garnish

Mix marinade, coat chicken, marinade 12 – 24 hours.
Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using.
Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken.
Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇱🇧Lebanese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 54 weeks ago

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