|The Best Chicken Recipes|
|by The Editors of Cook's Illustrated|
Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did.
1 - 10 of 11 for lebanese chicken
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Place chicken breasts in a ... chicken; lemon juice makes it unnecessary. Fill baking dish to about 1/2 inch deep. Bake at 350 degrees for 45 minutes to 1 hour.
Mix the marinade ... (everything but the chicken) and reserve ... broil 8 minutes in oven, then cover and bake at 350 degrees for 45 minutes. Serve hot.
Whisk all ingredients, except chicken, in large ... before placing on grill. If baked, serve broth over rice pilaf if desired. Proportions double infinitely.
Brown lamb with ... absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.
Mix tomato paste, lemon salt, pepper and garlic. Spread over chicken. Can be marinated overnight. Bake at 400 for 40 minutes. Serves 4.
Cut chicken in small cubes. ... overnight (in refrigerator, or at least 2 hours). Thread chicken on skewers and barbeque on charcoal grill or under broiler.
Melt butter over low heat. Add vermicelli or fideo, salt, and pepper; saute until lightly browned. Add any optional ingredients and saute about 1 ...
Fry onions in oil until golden. Add green pepper and beans. Stir fry. Add water, garlic, herb powder and green pepper. Cook covered 5 to 10 minutes. ...
Heat oil in pan and lightly brown pinenuts and noodles. Add rice and stir to coat all ingredients with oil. Add enough broth to cover about 1" above ...
Heat lentils, ham bone, and water in large saucepan to boiling. Reduce heat. Skim the excess; skim off the top as it forms. Simmer, uncovered, 45 ...
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