The Chicken Who Flew Across the Mediterranean

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

Serves 4-5 adults

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¼ cup lemon juice from a medium lemon

1/3 cup extra virgin olive oil

1/3 cup plain yogurt

1 onion, chopped

10 cloves garlic, peeled and minced to make 1/4 cup

1 Tb rosemary needles

2 tsp thyme leaves (fresh or dried)

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

2 pounds boneless chicken thighs or breasts

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Mix lemon juice, olive oil yogurt in a marinade container. Add chopped onions, minced garlic and herbs and spices. Make several cuts into the meat to better absorb the marinade. I cut the boneless breasts in 3 to 4  pieces.  Leave in marinade for about 4 hours. Barbecue on medium temperature for 30-40 minutes for bone-in chicken, or 15 -20 minutes for boneless chicken until done.  It is even more tender when cooked in the marinade in a frying pan.