Headnote
I originally found this recipe on Feasting at Home, but have modified it a bit. This can be cooked in the oven or on the grill. I like it grilled, which I feel makes it more authentic to the cooking I've experienced in the Middle East and Mediterranean.
Makes or Serves
Serves 4
Takes (how long)
1-24 hours dry brine, 20 minutes to prep, 30-45 minutes to cook chicken
Serve with
Couscous (either traditional or Israeli) or basmati rice go well. Also, a tabbouleh salad or greek salad.
Ingredients
Whole chicken, skin on, broken into parts
2 1/2 teaspoons kosher salt (use 1/2 teaspoon salt per pound of chicken)
2 tablespoons olive oil
1 teaspoon cracked pepper
2 tablespoons Baharat aka 7 Spice (you can use my recipe, your recipe, or buy it online)
1 large onion, sliced into 1/2 inch wedges (red or yellow)
4 garlic cloves, rough chopped
1 lemon, juiced (if grilling)
1 lemon, sliced thinly
1/4 cup Marcona almonds, or slivered almonds or pinenuts
Method
Break chicken apart into 8 pieces, save backbone and wing tips for making stock.
Dry brine chicken with the salt at least one hour prior to cooking. Rub salt under skin, into the bottom of the breasts, and lightly on the skin itself. Place on cookie sheet with wire rack (to allow air flow) in the refrigerator for one hour, but as long as 24. Before putting rub on, brush/rinse off salt and pat dry.
For the grill
Setup a grill for 300-350F in the indirect zone
1. Whisk together the olive oil, pepper, Baharat, garlic cloves, lemon juice and then put chicken in the same bowl and rub in well.
2. Toss lemon slices and onion together and place onto a grilling tray
3. Grill chicken as you normally would. Grill lemon and onion for the last 10 minutes.
4. While the chicken is grilling, warm and toast the almonds and/or pine nuts in a bit of olive oil and season with salt/pepper to taste.
For the oven
Preheat oven to 400 F
1. Place the chicken in a bowl and toss with olive oil, and Baharat. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
Bake until breasts are 165F. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
To Serve
Place the chicken on a platter, scattering with the onions and lemon slices. Garnish with the toasted nuts.
I originally found this recipe on Feasting at Home, but have modified it a bit. This can be cooked in the oven or on the grill. I like it grilled, which I feel makes it more authentic to the cooking I've experienced in the Middle East and Mediterranean.
Makes or Serves
Serves 4
Takes (how long)
1-24 hours dry brine, 20 minutes to prep, 30-45 minutes to cook chicken
Serve with
Couscous (either traditional or Israeli) or basmati rice go well. Also, a tabbouleh salad or greek salad.
Ingredients
Whole chicken, skin on, broken into parts
2 1/2 teaspoons kosher salt (use 1/2 teaspoon salt per pound of chicken)
2 tablespoons olive oil
1 teaspoon cracked pepper
2 tablespoons Baharat aka 7 Spice (you can use my recipe, your recipe, or buy it online)
1 large onion, sliced into 1/2 inch wedges (red or yellow)
4 garlic cloves, rough chopped
1 lemon, juiced (if grilling)
1 lemon, sliced thinly
1/4 cup Marcona almonds, or slivered almonds or pinenuts
Method
Break chicken apart into 8 pieces, save backbone and wing tips for making stock.
Dry brine chicken with the salt at least one hour prior to cooking. Rub salt under skin, into the bottom of the breasts, and lightly on the skin itself. Place on cookie sheet with wire rack (to allow air flow) in the refrigerator for one hour, but as long as 24. Before putting rub on, brush/rinse off salt and pat dry.
For the grill
Setup a grill for 300-350F in the indirect zone
1. Whisk together the olive oil, pepper, Baharat, garlic cloves, lemon juice and then put chicken in the same bowl and rub in well.
2. Toss lemon slices and onion together and place onto a grilling tray
3. Grill chicken as you normally would. Grill lemon and onion for the last 10 minutes.
4. While the chicken is grilling, warm and toast the almonds and/or pine nuts in a bit of olive oil and season with salt/pepper to taste.
For the oven
Preheat oven to 400 F
1. Place the chicken in a bowl and toss with olive oil, and Baharat. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
Bake until breasts are 165F. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
To Serve
Place the chicken on a platter, scattering with the onions and lemon slices. Garnish with the toasted nuts.
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