It’s a well-known fact that I’ll eat almost anything with “spicy” and “lemon” in the name, but this middle-eastern marinated recipe is great even for those who don’t have the same obsession. I usually don’t make meals this simple but since it’s different from the usual marinades I thought it was worth a try, and it always turns out very well.
This week I discovered, thanks to Mark Bittman, that you can even make a salad dressing with similar ingredients. It’s hard to stop eating but with this dish a couscous and chick pea salad gives you more variety.
The un-mixed ingredients
To speed up the cooking you can cut the chicken in half, cutting into the thin side, but not cutting all the way across. Some of the pieces we get are very thick so this helps, and it lets you marinate more of the chicken.
Ingredients (serves 4)
- 4 chicken breasts
- 1/3 cup olive oil
- 1/3 cup lemon juice (or juice of one fresh lemon)
- 1/4 cup chopped parsley
- 3 cloves chopped garlic
- 2 tbsp red pepper flakes
- 2 tbsp oregano
- 1 preserved lemon (optional)
Instructions:
- If you want to speed up cooking, slice the chicken pieces in half
- Combine all the ingredients in a dish or bag, and put in the refrigerator to marinate 4 hours or overnight
- Heat up a pan with some olive oil and cook the chicken until done, or grill it
This recipe is brought to you by Richard’s Travels Cooking Blog.
