Sunday, November 2, 2014

Farareej Mashri {Eqyptian Grilled Chicken}


Sometimes it's the name of the recipe that catches your attention.  Farareej Mashri, or Egyptian Grilled Chicken, is definitely catchy.  One quick look at the list of ingredients and I was sold!  Boneless chicken thighs marinated in twelve cloves of minced garlic, olive oil, and lemon juice...now that's a recipe for success. 
Farareej Mashri was going on the menu.


While making this recipe I was introduced to a new method for cooking boneless chicken thighs.  After marinating the chicken for a minimum of 2 hours, the chicken thighs are then put into the oven and broiled on each side for about 6 minutes each.  I've honestly never broiled a piece of chicken before and I must say I was very impressed.  We loved the charbroiled appearance and the layer of flavorful crust that formed on the outside.  As a result of the marinade, the chicken was very tender on the inside   This dish paired well with pearl couscous, a salad with feta cheese, and some flatbread on the side.

Farareej Mashri, and this new method for cooking chicken thighs, was a big hit! I will definitely borrow this method for broiling chicken thighs and experiment with different marinades in the future.


Farareej Mashri
{Eqyptian Grilled Chicken}
Adapted from A Change of Appetite
by Diana Henry
Serves 4

12 garlic cloves, peeled and grated or crushed
salt and pepper, to taste
juice of 2 lemons, plus extra if needed
1/3 cup olive oil, plus extra if needed
2 tablespoons finely chopped parsley leaves
8 boneless chicken thighs


In a shallow nonreactive bowl, mix together the lemon juice, olive oil, chopped parsley, and garlic.  Add in the chicken and turn to coat.  Salt and pepper to taste.  Cover and place in refrigerator for at least two hours so the flavors can meld.  

Preheat the broiler to its highest setting.  Take the chicken out of the marinade (if you find you don't have a lot, then mix in more oil and lemon and season again).  Put the chicken on the broiler rack-skin side down first if you've left the skin on- and cook for about six minutes on each side, or until the chicken is cooked through.  Baste every so often with the marinade and reduce the heat if it is charring too much before the meat is cooked through.   

Sprinkle with a little salt, drizzle with a good extra virgin olive oil and serve with salad, couscous, flatbread, and Greek yogurt.  
 
Theme: What Came First...The Chicken Or The Egg?

8 comments:

  1. You are right, the name of the recipe sounds very exotic and the method too. And using 12 cloves of garlic must drive away any vampire ;-)

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  2. 12 garlic cloves, that sounds good! We love garlic too! I like how you pair this grilled chicken thighs with couscous, salad and flatbread. This meal looks like a winner alright!

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  3. The chicken sounds delicious (you can't go wrong with lemon and garlic) and your accompaniments, just as good!

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  4. With all that garlic and olive oil, I am not surprised that these were amazing!! Definitely a recipe for success.

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  5. That chicken looks fantastic, Kim - great method for cooking it. Love the charred flavour, and it looks amazingly moist and succulent, and what's not to love about all that garlic and lemon juice. All the flavours I adore, and the name absolute captures my attention too :-)

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  6. This looks like a fabulous meal and I love all that lemon and garlic. ;-) Perfect!

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  7. This dish reminds me of a James Beard dish from long ago with 40 cloves of garlic. It was delicious as I am sure this one is too! Thanks so much for sharing, Kim...

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  8. I'm sure this would work on the grill too, I like this idea.

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