{I had mine on lettuce with some feta cheese!}
This recipe was not "in-your-face" garlic despite having roughly 14 cloves of garlic. The spices really help to round this dish out and tone down the garlic. In my house, this is definitely a repeat! In fact, my husband has already asked for this again, and it's only been a week since I made it!
{The original recipe called for allspice which I missed on my grocery list. Instead I substituted cinnamon, nutmeg, cloves, and black pepper which worked out just fine!}
{Getting the chicken ready for marination!}
{This is the amount of garlic I used for this dish}
{Mixing the marinade; I sliced half the garlic and mashed the other half}
{Chicken reveling in garlicky glory!}
{Dump everything in a crockpot and turn to warm/low}
{Shred chicken about 15 minutes before service}
{I invited my mom over for dinner; she had hers in a pita pocket}
Middle Eastern Garlic Chicken
Serves 8
4 pounds chicken breast, boneless and skinless
12-15 cloves garlic (depending on the potency), half sliced and the other half minced
2 teaspoons Kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup lemon juice
3/4 cup olive oil
- Mix all ingredients together except chicken until well blended.
- Place chicken in a container with lid; pour marinade over chicken and marinate overnight.
- Place marinated chicken in a crockpot on warm/low for 6-8 hours.
- Shred chicken.
- Serve chicken over a Greek style salad or in a pita pocket.
Seriously easy dish to make. Seriously versatile. Seriously delicious (eyes might have rolled into back of heads and deities might have been blessed). Seriously just go make it!
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best chicken ever :-)
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