Chicken SALEEG
From inmaculada 17 years ago
- 50 minutes to make
- Serves 6
Very tender chicken, flavored with spices, perfect with boiled rice or pasta.
Ingredients
- 3 pods black cardamom shopping list
- 1 cinnamon stick shopping list
- 1 medium red onion shopping list
- 2 small lemons, whole shopping list
- 1 big chicken, split in half lengthwise or 2 small chickens, whole shopping list
- 1 teaspoon dried cilantro shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/2 teaspoon salt shopping list
How to make it
- Preheat oven to 350ºF
- Wash, dry, prick and tuck lemons into chicken cavities. Place the chickens, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chickens, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve chicken stock for another preparation.
- Remove the chickens and onion from the Dutch oven and place in a roasting pan. Season with the dried cilantro, black pepper, and salt; cover with aluminum foil.
- Bake the chickens in the preheated oven for 30 minutes, then remove the foil and continue baking until crispy and golden brown.
- You can use the reserved stock to cook some rice or pasta and serve it along with the chickens.
Just boiled going to oven
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Reviewed by 1 people-
Sounds so exotic, flavors I love!! yummmmmmm
shirleyoma
in Cove loved it
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Sounds so exotic, flavors I love!! yummmmmmm
shirleyoma
in Cove loved it
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