Wednesday, March 9, 2011

Persian Chicken-Jujeh

I came across this recipe in Chefs' Confidential cookbook. The recipe called for boneless, skinless chicken thighs however we prefer the leaner breast so I substituted it. This recipe was also supposed to be made on skewers however I am not a huge fan of chicken on a stick so I decided to keep them off the stick. If you are putting them on and using wooden skewers please remember to soak the skewers for 30 minutes in water to prevent burning.

1 Large Onion, Quartered
4 Garlic Cloves
1 Tbls. Paprika
1 tsp. Turmeric
2 Tbls. Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 C. Fresh Lemon Juice
1 C. Olive Oil
2 Pounds Boneless, Skinless Chicken Breast, cubed

Combine onion, garlic, paprika, turmeric, oregano, salt, pepper and lemon juice in a food processor. Process until well combined. Add oil through feed tube. Toss chicken with marinade and coat well. Cover and refrigerate at least 6 hours or overnight. Preheat grill or broiler. Grill or broil 5-7 minutes on each side or until meat is opaque throughout.

1 comment:

Jenny said...
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