The Chicken Who Flew Across the Mediterranean

This chicken gathered fresh rosemary and oregano from Southern Europe, then flew to the Middle East to pick up the yogurt and spices used to make Musakhkhan, the Palestinian chicken dish. Then it blended all with plenty of garlic, extra virgin olive oil, lemon juice, fresh thyme, and onion.  It all combines to make a succulent  Mediterranean barbecued chicken.

Serves 4-5 adults

¼ cup lemon juice (fresh-squeezed is best)

1/3 cup extra virgin olive oil

1/3 cup plain Middle Eastern/Greek style yogurt (I use Karoun brand)

10 cloves garlic, peeled (1/4 cup minced garlic)

1 Tb rosemary needles

2 tea thyme leaves

1 Tb oregano leaves

¼ tsp cardamom

¼ tsp allspice

¼  tsp cloves

2 Tb sumac (available at Middle Eastern grocery stores)

2 teaspoons of salt

10 grinds of black pepper

one onion, chopped

Pour  lemon juice and olive oil into blender, add yogurt, herbs and spices, and blend. (Alternatively, you can mince all the herbs and combine them with the other ingredients by hand.) Pour into marinade container and add chopped onion, mixing well. Remove skin and fat from chicken breasts in with bones intact. Make several cuts into the meat to better absorb the marinade. Leave in marinade for 4 hours or more, the longer the better. Barbecue on medium temperature for 30-40 minutes, until done. You can use this with boneless breasts as well. It is even more tender when cooked in the marinade in a frying pan.

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