Sunday, 14 May 2017

Lebanese Chicken Tawook

The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.


Serves: 6

- 3 tablespoons vegetable oil

- 2 tablespoons low fat natural yoghurt

- 2 tablespoons tomato sauce

- 2 tablespoons English mustard

- 2 teaspoons paprika

- 1 1/2 teaspoons ground allspice

- 1/2 teaspoon black pepper

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon curry powder (optional)

- 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces

- For the dipping sauce

- 1/2 cup (125ml) mayonnaise

- 1 cup (250ml) low fat natural yoghurt

- 3 cloves garlic, crushed

- 1/4 teaspoon salt


Preparation:20min › Cook:25min › Ready in:45min

- In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.

- Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.

- To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.

- Preheat oven to 200 degrees C.

- Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

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