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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A traditional Lebanese Mountain spice combination of Cinnamon & Garlic. No need to add oil or fats of any kind. Enough juices are created during cooking to keep everything moist and tender. A very tasty one pot meal with addicting flavors. Ingredients:
one 3 - 4 lb chicken cut up. (2 breasts, 2 wings, 2 thighs, 2 legs) |
4-5 cloves chopped garlic |
1 tbl cinnamon |
1 tbl garlic powder |
1 tbl onion powder |
1 tbl bk pepper |
1 tbl salt |
1 med onion, quartered or 6 green onions cut in 2 1/2 pieces. |
8 - 10 garlic cloves, cut in half |
4 - 5 med potatos cut lengthwise then quarter each half |
4 - 5 med carrots cut into 1 1/2 - 2 inch chunks (try to match potato size) |
2 stalks celery cut into 1 1/2 - 2 inch chunks (ditto) |
Directions:
1. Pre heat oven to 400 degrees
2. Make a rub by combining the 5 spices. Season Chicken pieces with rub on all sides and under the skin. Cover and refrigerate 30 minutes to 4 hours.
3. Insert some Garlic under skin of each Chicken piece. Throw remaining Garlic in with the Veggies.
4. In a Large Dutch Oven or Covered Baking Dish, toss Potatoes, Onion, Garlic Cloves, Carrots, and Celery with enough of the rub mixture to coat well.
5. Veggies should come up about half way in the pot. Add a few more of each if they don't.
6. Arrainge Chicken on top of vegetables cover and cook 15 minutes at 400 degrees. Lower heat to 325 and cook 45 mins longer. Remove cover during the last 15 minutes for a crispier skin. The meat should be very moist and fall of the bone.
7. When serving, spoon some of the bottom juice over the Veggies.
8. Serve with Pita or Crusty Bread. to soak up juices.
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