Chicken with garlic, lemon and coriander (jawaneh)

Chicken with garlic, lemon and coriander (jawaneh)

A classic Lebanese flavour combination. Full of fragrant chopped coriander, these chicken thigh cutlets on the bone are scrumptious, drizzled with caramelised lemon sauce. Jawaneh are grilled chicken wings. You can substitute with any chicken cuts.

Ingredients

• 1 kg chicken cutlets or wings
• 2 tbsp olive oil

Garlic, coriander and lemon sauce

• 1/4 finely chopped coriander leaves
• 5 large garlic cloves, crushed
• 1/4 cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice

Method

1. Preheat oven to 200 degrees c. Arrange chicken pieces in a single layer on an oven tray, drizzle some oil and scatter with some salt.
2. Roast for 45 minutes or until crispy and golden.
3. Just before the chicken is ready, make the sauce. Heat a frying pan over low heat. Add coriander, garlic and oil and cook cook, stirring for 2 minutes.
4. Add lemon juice, swirl the pan and remove from heat.
5. Remove the chicken from oven and transfer in a huge bowl.
6. Drizzle the sauce over the chicken pieces and coat completely, then serve with Lebanese bread.