Al Aseel Lebanese Lemon Garlic Chicken

• total time: 18 hours 58 minutes

Ingredients

500g/ 1lb chicken tenderloin cut into 4cm/1.5” squares, large vein cut out (or breast)

LEMON GARLIC MARINADE:

4 tbsp Greek or plain yogurt (65g)

3 tbsp lemon juice

1 tbsp garlic, finely minced (~4 big cloves)

1 tbsp olive oil

1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

LEMON GARLIC YOGURT SAUCE:

1 cup Greek or plain yogurt (250g)

1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove)

2 tbsp extra virgin olive oil

1 tbsp lemon juice (add more for tangier)

1 tbsp tahini (hulled), or extra 1 tbsp olive oil

1 tbsp water

1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

COOKING & SERVING:

2 tbsp olive oil, for cooking

1 tsp parsley, roughly chopped (or equal amounts mint and parsley)

Lemon wedges & extra virgin olive oil, for garnish

Directions

Mix marinade, coat chicken, marinade 12 – 24 hours.

Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using.

Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken.

Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads!