4 chicken breasts, with skin and ribs
2 tsp salt
3/4 cup olive oil
3 large lemons, juiced
2 large potatoes
2 garlic cloves
1 large white onion, minced
4 roma tomatoes
1 pita bread
Directions
Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken
breasts, with skins and ribs Rub each with
1/2 tsp salt Mix juice of 3 large lemons 3/4 cup olive oil
Place into a 9x13 baking dish 2 large potatoes, skinned, cut into 1/2
cubes 2 garlic cloves, minced 1 large white onion, sliced into
half-circles the lemon/olive-oil mixture Stir the ingredients to coat
the potatoes. Bake in the oven for 10 minutes. Add the chicken
breasts and 4 roma tomatoes (or as many as desired) to the backing
dish. Generously spoon the hot lemon/oil/garlic mixture over the
chicken. Put the dish back into the oven and cook uncovered for
another 20 minutes, or until the skins on the chicken turn a very
dark brown and the chicken is firm and does not ooze when poked with
a fork. Baste the chicken breasts two or three times in the lemon/oil
mixture during cooking. Serve with pita bread. Serve each breast with
a helping of potatoes, some onions, and a tomato. NOTE: Skinless
breasts dry out too quickly. Remove the skins after the chicken is
done.
Servings: 4 servings
Lebanese Chicken (Frarej) Recipe brought to you by Recipe Ideas
Categories: Chicken; Lebanese; Poultry
The History of Recipes
We are able to trace the history of meal recipes way back into history, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Much later, in Roman times a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also tells us how the Romans were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley. Over the succeeding few hundred years, the powerful and rich houses tried to serve the most exotic banquets, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes of the day. The TV revolution gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Lebanese Chicken (Frarej) recipe.
