Homemade Lebanese Roast Chicken | Arabic Chicken and Rice Dish | Lovely Recipe | عربى روسٹ چکن | SDD

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein and fiber, while long-grain rice is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more affordable and provide a similar crunch.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces meat consumption while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually less costly.

Prepare the marinade by mixing butter, lemon juice, olive oil, ginger garlic paste, salt, black pepper, and chili powder in a bowl.

Mix the marinade well and coat the chicken thoroughly with it.

Cover the marinated chicken and refrigerate for 6-8 hours or overnight.

Preheat the oven to 50 degrees Celsius (122 degrees Fahrenheit).

Place the marinated chicken in the oven covered with foil for 20 minutes.

After 20 minutes, remove the foil and grill the chicken for an additional 20 minutes.

While the chicken is roasting, prepare the rice by browning it in a pan.

Add ginger garlic paste, whole cumin seeds, garam masala, and dried coriander powder to the browned rice and mix well.

Add water to the rice and cook until the water is absorbed and the rice is tender, about 10 minutes on low heat.

Prepare a simple raita by mixing yogurt, black pepper, salt, and water in a bowl.

After the chicken has roasted, let it rest for 10 minutes before serving.

Serve the Lebanese roast chicken with the hot masala rice and raita.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens