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Middle Eastern Chicken

This chicken is amazing and very aromatic when cooking it. It will have all your family and friends wondering what smells so good! I use chicken thighs as they are much juicer and flavoursome than breast fillets and perfect for cooking on the barbecue or in a pan. The marinade is made up of lots of spices, fresh garlic, lemon juice and oil - simple but extremely tasty. The chicken can be served in many ways - our family favourite is to serve the chicken sliced and placed into fresh Lebanese bread with shredded lettuce, tomatoes, hommus and garlic dip, then rolled up and eaten. This meal is so easy as everyone can helps themselves. Also great served with rice or pilaf, a chickpea or Greek Salad, yoghurt sauce (taziki) or a chilli sauce for a kick.

If making for a crowd I also like to serve homemade beef kofta sticks, traditional Fattoush and an Israeli couscous salad on the side to make it extra special and morish!

Contains: Peanuts and peanut products, Soybeans and soybean products (eg Miso, soy milk etc), Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

Ingredients: Chicken thigh fillets, fresh garlic, fresh lemon juice, rice bran oil, ground cumin, ground coriander, ground cardamom, kashmiri chilli powder, smoked paprika, salt and pepper.

Reheating Instructions: Defrost chicken in the refrigerator until fully thawed. Heat a BBQ/grill or heavy based frypan over medium high heat until hot. Cook chicken for 4-6 minutes each side or until golden brown and cooked through. Remove and rest, loosely covered with foil for 5 mins. Slice and serve.

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