Lebanese Chicken Potatoes Ww Friendly 7 Points Recipes

LEBANESE CHICKEN & POTATOES - WW FRIENDLY - 7 POINTS

Steps:

• Preheat oven to 400°F.
• Cut chicken into bite-size pieces.
• Cut potatoes into bite-size pieces.
• Place chicken and potatoes in glass casserole dish.
• Squeeze the juice out of the lemon into a bowl. Remove the seeds.
• In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
• (The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
• Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
• Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
• Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
• Enjoy.

CRISPY LEBANESE CHICKEN

Steps:

• Chicken should be bone in and skin on.
• Have ready some additional sea salt and lemon juice for seasoning.
• Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>.
• Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
• Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
• Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>.
• Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan.

LEBANESE CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
• In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
• Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

LEBANESE SPICED POTATOES (BATATA HARRA)

Steps:

• Heat canola oil and fry medium size cubed potatoes until crisp.
• Remove onto a paper towel lined plate.
• In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
• Mix well and add lime juice.
• Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
• Enjoy!