LOCATION: Recipes >> African >> Broiled Chicken
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Broiled Chicken
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Farareej Mashwi
Broiled chicken with oil, lemon, and garlic sauce (Egypt)
Serves 2
1 small chicken, quartered
salt, freshly ground pepper
4 large garlic cloves, peeled and crushed
1/4 (one-quarter) cup freshly squeezed lemon juice
3 tablespoons fruity olive oil
1 tablespoon chopped parsley
Season chicken with salt and pepper. Combine the garlic, lemon
juice, oil and parsley in a shallow dish. Roll the chicken in the
mixture to coat. Marinate for at least one hour.
Preheat the broiler. Drain the chicken, reserving the marinade.
Set the broiling rack about 7 inches from the heat. Place the
quarters, skin side down, on the rack and broil 10 minutes, basting
often with the cooking juices and a little of the marinade. Turn
the quarters over and broil the chicken 10 minutes longer. Turn
and brush twice more until both sides are golden brown and crusty.
Serve at once.
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