https://www.copymethat.com/r/EZXAcSJlM/palestinian-chicken/
11655032
NtRWS7z
EZXAcSJlM
2024-03-28 13:09:21
Palestinian Chicken
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Binging with Babish - Curb Your Enthusiasm
Servings: 4 to 6
Servings: 4-6
Ingredients
- subheading: For chicken:
- Whole chicken
- 1 cup of yogurt
- 2 finely chopped shallots
- Lemon zest
- Juice of ½ lemon
- ½ teaspoon cardamom
- 1 teaspoon sumac
- 1 bunch of chopped dill
- A few pinches of kosher salt and pepper
- A generous drizzle of olive oil
- subheading: For garlic sauce (aka toum):
- 2 heads of garlic
- 1 cup of canola oil
- ¼ cup of lemon juice
Steps
- For Chicken - In medium bowl, combine yogurt, shallots, lemon zest and juice, cardamom, sumac, dill, salt and pepper, and olive oil. Set aside.
- Grab raw whole chicken and place on cutting board. Using a sharp pair of kitchen shears, cut along each side of the spine. Remove the spine. Snip the breast bone and then crack in half so that the chicken lays flat.
- Place chicken into a plastic gallon storage bag. Scoop yogurt marinade into bag. Seal bag completely and massage yogurt marinade into chicken to ensure it is completely coated.
- Place the plastic bag containing the chicken and its yogurt marinade onto a cooking sheet. Refrigerate overnight.
- Roast at 450℉ for 45 to 65minutes. This is a really great time to make the garlic sauce. See the recipe below!
- Remove chicken from oven and let it rest for at least 10 minutes. The skin should be crispy.
- After it is slightly cooled, slice the chicken in half and carve the thigh and drumstick off. Serve with a heaping side of garlic sauce.
- For garlic sauce (aka toum): Peel and separate the cloves of 2 heads of garlic. Puree the heads in a food processor. Once they are a paste, add a ½ cup of the canola oil very slowly.
- Add the lemon juice and drizzle the remaining canola oil in very slowly. The mixture should be a thick spreadable paste. Set aside until ready to use.