Recipe details Medium · 4 servings
Nutrition Per Serving
estimated
Lebanese Lemon Garlic Chicken - Al Aseel Copycat
A delightful copycat of the signature dish at Al Aseel, featuring juicy chicken marinated in a bold lemon-garlic yogurt mix and smothered in a garlicky lemon yogurt sauce. This dish pairs perfectly with pita bread and Fattoush for a complete meal.
Ingredients
- • 500g/1 lb chicken tenderloin (or breast), cut into 4cm/1.5" squares
- • 4 tbsp Greek or plain yogurt
- • 3 tbsp lemon juice
- • 1 tbsp garlic, finely grated or crushed using garlic press (~4 big cloves)
- • 1 tbsp olive oil
- • 1 tsp cooking salt/kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
- • 1 cup Greek or plain yogurt, full fat essential here
- • 3/4 tsp garlic, finely grated or crushed using garlic press (~1 clove)
- • 2 tbsp extra virgin olive oil
- • 1 tbsp lemon juice
- • 1 tbsp tahini (hulled), or extra 1 tbsp olive oil
- • 1 tbsp+ water
- • 1 tsp cooking salt/kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
- • 2 tbsp olive oil, for cooking
- • 1 tsp parsley, roughly chopped (or equal amounts mint and parsley)
- • Lemon wedges and extra virgin olive oil, for garnish
- • Lebanese bread for sauce mopping (recommended)
Instructions
Mix the marinade ingredients in a bowl. Add the chicken, toss to coat, then refrigerate to marinate for 12-24 hours.
Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour to let the garlic flavor meld.
Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non-stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
Scrape out or roughly wipe loose black bits out of the pan. Reheat remaining oil and cook the remaining chicken. Rest for 2 minutes.
While the chicken is resting, microwave the sauce for 40 seconds to warm (but not hot) then whisk it. Taste and adjust seasoning as needed.
Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve with lemon wedges and Lebanese bread.
Recipe from Cookbook Hub - www.cookbookhub.org