Egyptian Baked Chicken

Featured in the Honolulu Star-Bulletin on September 20, 2006.

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Ingredients:

Egyptian Baked Chicken

  • 2 round onions, peeled and roughly chopped
  • 8 cloves of garlic
  • Handful of Chinese parsley (cilantro)
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon red chili flakes
  • 2/3 cup lemon juice
  • 5 pounds chicken thighs

Directions:

In a food processor, puree the onion, garlic, and Chinese parsley. Add spices and lemon juice. Marinate chicken in mixture for 3 hours. Bake chicken in a covered pan at 350°F for 2 hours. Broil chicken for about 2 minutes or until nicely browned. Makes 8 servings.

Approximate Nutrient Analysis per serving:
500 calories, 34 g fat, 10 g saturated fat, 190 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g sugar, 40 g protein

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