Chicken with Lemon and Spices from Lebanon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 60 ml lemon juice or lime juice
- 1 tablespoon olive oil, virgin
- 1 tablespoon parsley, chopped smooth
- 2 tablespoon mint, chopped
- 2 teaspoons coriander, ground
- 1 ½ teaspoon ground cumin
- 0.5 teaspoon ½ turmeric, ground
- 3 tablespoon cream cheese with yogurt (1-16% fat)> optional
- 500 g chicken breasts, cut into strips
- 1 tablespoon olive oil, virgin
- Mint, for decorating
Print Recipe
Pin Recipe Instructions
- Mix all the ingredients for the marinade well, add the chicken so that it is covered all around. Cover and leave to stand in the refrigerator for at least 8 hours or overnight.
- Preparation:
- Remove the chicken from the marinade and drain well in a colander. If necessary, press the meat lightly with a spoon so that as much liquid as possible can be caught.
- Heat the oil in a non-stick pan, fry the chicken all around until golden brown (approx. 10 minutes). Add the caught marinade, bring to a boil and cook for 2 minutes. Finally add the cream cheese.
- Place the meat in a preheated bowl, decorate with fresh mint and serve.
- It also tastes good:
- Hummus (see various recipes in the CK database), a colorful salad, mango chutney, flatbread
- Tips: The cream cheese is not part of the original recipe. But I think that it rounds the whole thing off nicely and thickens it a little. If you like it even milder, you can add a dash of cream instead. Those who follow a segregating diet omit bread, hummus and chutney.
- The dish is very suitable as a guest meal. If you put the meat in the marinade the night before, it can stay in the marinade until the following evening (chilled!).
- The dish doesn`t have a lot of sauce, which is not necessary with the side dishes mentioned. Sauce freaks simply prepare more marinade.
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