Lebanese Chicken with 7-Spice

feastingathome.com

Luluace

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )

2 tablespoons olive oil

2 ½ teaspoons salt (use 1 teaspoon salt per pound of chicken plus an extra ½ teaspoon for the onions)

1 to 2 teaspoons cracked pepper

2 tablespoons Lebanese 7-spice ( see below)

1 extra-large red onion, sliced into ½ inch wedges

4 garlic cloves, rough chopped

1 tablespoon preserved lemon, chopped (totally optional)

1 lemon, sliced thinly

¼ cup Marcona almonds, or slivered almonds or pinenuts

parsley for garnish

subheading: Seven Spice Recipe:

1 teaspoon cumin

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon coriander

½ teaspoon ground cloves

½ teaspoon nutmeg

¼ teaspoon cardamom

These are in order of importance. Feel free to sub paprika (not smoked) for something, or leave the cardamom cloves or nutmeg out.

Directions at feastingathome.com

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