Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
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.
