Tashreeb dijaj

Tashreeb dijaj

Pot-roasted chicken

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 chicken, about 1.7 kg
1 lemon
salt and freshly ground black pepper, to season
2 tablespoons ghee or oil
1 garlic bulb, left whole and unpeeled
Timman, to serve
or Timman z’affaran, to serve

Method

  1. Clean the chicken and wipe dry with paper towels. Cut half the lemon into quarters and rub them over the chicken, inside and out. Season the cavity and the outside of the chicken with salt and pepper and leave for 30 minutes to absorb the flavours.
  2. Remove the outer dry layers from the garlic bulb, exposing the cloves, but leaving them unpeeled and attached to the root. Wash well and set aside.
  3. Heat the ghee or oil in a heavy-based saucepan and brown the chicken on all sides. Add the garlic bulb to the pan. Reduce the heat to low, then cover and cook for 10 minutes.
  4. Juice the remaining lemon half and add to the pan with 250 ml water. Cover the pan tightly and simmer gently over low heat for 2 hours, turning the chicken twice during cooking.
  5. When tender, remove the chicken to a platter and keep hot. Skim the fat from the juices in the pan; remove and discard the garlic. Cook the juices over high heat until reduced by half, then adjust the seasoning.
  6. Cut the chicken into serving portions and pour the juices over the chicken. Serve with timman or timman z’affaran.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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