Farareej mashwi PDF Print E-mail

Farareej Mashwi (Broiled Chicken with Oil, Lemon and Garlic Sauce)

Source: Mediterranean Cooking by Paula Wolfert

1 small chicken, quartered
Salt and freshly ground black pepper
4 large cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 tablespoons fruity olive oil
1 tablespoon chopped parsley

Season the chicken with salt and pepper.

In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour.

Preheat the broiler.

Drain the chicken, reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more until both sides are golden brown and crusty. Pour over the remaining oil mixture. Serve at once.

Serves 2.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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