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chickens salt olive oil lemon juice garlic tarragon walnut pieces garlic fresh cilantro chicken stock lemon juice salt ground coriander ground fenugreek cayenne pepper ground turmeric
Viewed: 60 - Published at: 6 years agoIngredients
- 2 chickens (2 1/2 pounds each), quartered, well rinsed, and patted dry
- Salt and freshly ground black pepper, to taste
- 1/2 cup olive oil
- 3/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 8 sprigs fresh tarragon, stems crushed with the back of a knife
- 1 1/2 cups walnut pieces
- 5 cloves garlic, peeled
- 1/2 cup chopped fresh cilantro
- 1 cup chicken stock or canned broth, warm (not hot)
- 3 to 4 tablespoons fresh lemon juice
- Salt, to taste
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
Method
- Rub the chicken pieces thoroughly with salt and pepper.
- Combine the olive oil, lemon juice, garlic, tarragon, and additional salt and pepper in a shallow dish.
- Add the chicken and turn to coat with the marinade.
- Cover and refrigerate for at least 6 hours, turning occasionally.
- In a food processor, combine the walnuts, garlic, and 1/4 cup of the cilantro.
- Process until the walnuts are finely ground.
- Transfer to a bowl and stir in the stock, lemon juice to taste, salt, coriander, fenugreek, cayenne, turmeric, and the remaining cilantro.
- Let the sauce stand at room temperature, covered, for at least 2 hours before serving.
- Makes about 2 cups.
- Prepare the coals for grilling until coated with white ash, or preheat the broiler.
- Oil the grill or broiler rack.
- Remove the chicken from the marinade and, without drying, grill or broil it 3 to 4 inches from the heat, turning a few times and basting with the marinade.
- The chicken is ready when the juices run clear when the thickest part of the thing is pricked with a skewer, after about 30 minutes.
- Serve the chicken with the sauce in a sauceboat.
