For comments, please post below or email to cookingwithlarue@gmail.com
Lebanese Roast Chicken with Chickpeas, Hazelnuts, & Sumac
Over Rice with Yogurt
Serves: 4
Difficulty: Easy
I love this
exotic mix of Lebanese spices and flavors with some Turkish and Israeli
influences. Lebanese cuisine includes
copious amounts of garlic, olive oil and lemon.
Poultry is eaten more often than red meat. Frequently used in Turkish
cuisine are lentils and nuts…in this case featuring chickpeas and hazelnuts.
 |
| Hazelnuts, raisens and currants for the recipe |
Who doesn’t
love roast chicken? You could make this dish with a whole chicken or with whole
chicken legs as I have described here. I love the crackly, crisp salty skin and
moist tender meat. But, most of the time, I don’t like roast chicken because most
of the time, well, you end up with dry breast meat in order to cook the leg
meat adequately. It also makes a mess of my oven. Lately if desiring a whole
roasted or grilled chicken, I have been butterflying the chicken in order to
achieve the 150-degree F for the breast simultaneously with the 170-degree
legs. It is relatively simple to butterfly the chicken by cutting out the spine
and flattening the carcass. I promise to share pictures of how to do this in
the near future, but today, we use whole chicken legs.
