Lebanese Stir-Fried Chicken | Recipe – The Food and Booze Logs

Not necessarily specifically Lebanese, but there’s a general middle-eastern vibe to this dish.

For two you’ll need around 250g of chicken, olive oil, maybe 6 cloves of garlic, ground cumin (jeera), salt, pepper, and if you like it slightly spicier, Cajun pepper.

If you get chicken fillets you’ll need to cut them into pieces, but it works really well with those pre sliced packages of smaller chicken bits.

Peel the garlic and cut it into smaller pieces and then fry it in olive oil, Use more oil than is strictly necessary, it’ll work as a sauce.

Once the garlic is brownish, remove the pieces from the pan and fry the chicken. Let it fry until it starts turning brown as well. Throw the garlic back, and add a tablespoonish amount of ground cumin. Add salt and pepper, and for extra spiciness, the Cajun pepper. According to personal taste of course. Stir until the spices cover the chicken, let it fry a bit, and make sure there’s excess oil in the pan.

After a minute or two things should be done and you can move the chicken to a plate. Pour the oil from the pan on the chicken and serve with a feta salad, tzatziki and some bread. A nice wheat beer is great with this. Eat whilst pretending you’ve just been to the souk.

List of ingredients