| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Armenian |
Poultry, Middle east |
4 |
Servings |
INGREDIENTS
| 4 |
|
Poussins -=OR=- |
| 1 |
|
Chicken; in serving pieces |
| 150 |
ml |
Oil |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Lemon; thinly sliced |
| 1 |
tb |
Sumak (opt) |
| 2 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
|
Garlic clove; crushed |
| 1/2 |
|
Lemon; juice |
| 2 |
tb |
Olive oil |
| 1/4 |
ts |
Cumin; ground |
INSTRUCTIONS
MARINADE
SAUCE
A classic from Armenia where chicken is marinaded in oil, spices and
garlic. this recipe uses poussins, but you may use one larger chicken and
cut it into serving pieces. Serve with pilavs, or bread and salads of your
choice.
Wash and dry the poussins. Cut each into 8 pieces, ie 2 breasts, 2 wings,
2 drumsticks and 2 thighs.
Mix the marinade ingredients together in a large bowl. Add the chicken
pieces, stir to coat, cover and refrigerate for at least 8 hours or
overnight. Remove the pieces from the marinade and pat with kitchen paper,
but do not dry.
Thread the pieces onto wide flat skewers so that each skewer holds the 8
pieces of one poussin. Cook over charcoal, turning and basing regularly
with the remaining marinade. Cook for 15-20 minutes then remove from the
fire and slide the kebabs off the skewers on to a large serving dish. Mix
the sauce ingredients together and sprinkle it overthe chicken immediately
before eating.
Recipe "Middle Eastern Cookery" Arto der Haroutunian
Posted to MM-Recipes Digest V4 #14 by tuttle@home.com on Apr 12, 1999
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