RFCJ RECIPE ARCHIVE
Posted by : Ruth Broiled Chicken, w/Garlic Sauce - meat
From "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), by Paula Wolfert; in "A Mediterranean Lag b'Omer," The Jewish Week, NY. FARAREEJ MASHWI (Broiled Chicken with Garlic Sauce) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 small chicken, quartered Salt and freshly ground pepper 4 large garlic cloves, peeled and crushed 1/4 cup fresh lemon juice 3 tablespoons fruity olive oil 1 tablespoon chopped parsley 1. Season chicken with salt and pepper. Combine garlic, lemon juice, oil and parsley. Roll chicken in the mixture to coat and marinate at least one hour. 2. Preheat broiler. Drain chicken, reserving marinade. Set rack about 7 inches from heat. Place chicken skin side down on rack and broil 10 minutes, basting often with pan juices and a little of the marinade. Turn and broil 10 minutes longer, basting. Turn and brush twice more until both sides are golden and crusty.
