Recipe for lebanese garlic chicken (djaj biltoom) in our easy ethnic recipes collection.
4 cloves garlic, peeled and finely chopped
1 teaspoon salt
Juice of 1 lemon, about 3 tablespoons
1/4 cup olive oil
2 to 2 1/2 pounds chicken pieces
1 whole head garlic, cloves separated and peeled
1 teaspoon salt
1 cup olive oil
2 tablespoons lemon juice
1 potato, peeled and boiled
How to make lebanese garlic chicken (djaj biltoom)
In a large bowl, mix up a marinade of garlic, salt, lemon juice, and olive oil. Add chicken pieces and stir until they are coated. Lightly cover bowl with a cloth and refrigerate overnight.
Preheat oven to 375 degrees F. Place chicken pieces in a roasting pan and discard marinade. Roast chicken for 1 hour, uncovered. Check often and drizzle olive oil lightly over chicken if it looks dry.
In a medium bowl, prepare sauce. Crush garlic into salt with the back of a spoon. Add 1 tablespoon olive oil and beat well. When oil has been absorbed, stir in a few drops lemon juice. Repeat until about 1/2 cup oil and 1 tablespoon lemon juice have been used.
Put garlic mixture in blender. Add remaining oil, lemon juice, and potato. Blend until mixture looks shiny and smooth. If you don't have a blender, mash the potato, add to remaining ingredients, and beat well with a wire whisk.
Place chicken pieces on a serving platter. Serve hot with small dishes of garlic sauce for dipping.
Preparation time: 40 to 45 minutes
(plus overnight marinating time)
Cooking time: 1 hour
Serves 4 to 6
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