Potatoes Sauted With Garlic and Cilantro - Batata ma3 Kizbra

Ingredients
4 large potatoes
1 bunch green cilantro (or ½ cup dried cilantro leaves)
5-8 large fresh garlic cloves, crushed
1 lemon, juiced
3 tablespoons of olive oil
A dash of salt

Instructions

1. Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly.
2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
3. In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two.
5. Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done.
6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute
7. Serve hot or cold as an appetizer.

Lebanese chicken and rice (riz ala’ dajaj)

Ingredients

1cinnamon stick
2 tsp salt, or to taste
500g  chicken breast fillets
40 g butter
1brown onion, finely chopped
350 g coarse lamb mince
300 g(1½ cups) long-grain rice, washed and drained
½ tsp black pepper
½ tspLebanese mixed spices (see Note)
2 tbsp olive oil
½ cup flaked/slivered almonds
½ cuppine nuts
½ tsp ground cinnamon
Lebanese salad, to serve

Instructions

Place the cinnamon stick, 1 teaspoon salt and 1 litre (4 cups) water in a medium-size saucepan and bring to the boil. Reduce the heat, add the chicken and simmer gently for 7 minutes. Remove from the heat and leave the chicken to poach in the water for a further 7–10 minutes until cooked through. Drain, reserving the stock. When cool enough to handle, coarsely shred the chicken.

Preheat the oven to 180˚C.

To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (2½ cups) of the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

Meanwhile, arrange the pine nuts and almonds on two separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.

Lebanese Chicken

Ingredients

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Directions

1. Rinse chicken and pat dry with paper towels.
2. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
3. Add orange zest, orange juice and salt to skillet.
4. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
5. Sprinkle cinnamon and all spice onto chicken.
6. Drizzle with honey.
7. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
8. Meanwhile, cook couscous according to package directions.
9. Top couscous with chicken and sauce before serving.

Lebanese Chicken and Potatoes

Lebanese is one of the oldest cuisines in the world that consists of several different cuisines mixed in together. It is also one of the best Mediterranean foods to come from that part of the world. 

INGREDIENTS:

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.