Palestinian chicken on coals, with spices and smoke

A European chicken will simply conquer a palestinian. She will remind the natives of those edges of the Motherland. About the Orient Mills shop. There have always been offered ready-made spices for chicken on coals.

Palatine chicken is just magic, Xrust states. It spreads the aromas of Zaatar, cinnamon, fragrant and black pepper. Some of European tourists buy here — both the Ksets and the seasonings. They are sure that in their homeland the chickens are different.

In Bethlehem, which means «House of Meat» in Arabic, and in Hebrew-«House of Bread» is also there is a Qabar restaurant. Since 1974, he has been famous for his chicken. It is prepared on charcoal — a common thing for Palestine. Other restaurants also prepare something similar, but the best thing is made of Qabar.

The basis of stunning aroma is olive oil and lemon juice. The crushed cloves of garlic, salt, bags, dried red pepper flakes, cumin, cinnamon, fragrant pepper and dried white or black lime are filled into it.

This mixture is rubbed. Important — it is beaten off like a chicken tobacco. It is not necessary to marin the meat: spices impregnate the chicken with their aroma during cooking — on the grill or in a pan on the stove, and then in the oven. If possible, prepare it over the coals.

And you are not surprised that the resulting is a very juicy chicken-without long pickling, even without dry brine.

With smoke; everything is smoke; difficult. It is necessary that the chicken is slightly burnt, but there is a difference between smoke from fire, pleasant to taste smoke and smoke from combustion. The cook balances between the acid of Sumaha, the severity of red pepper and ground caraway seeds. A sufficient amount of lemon juice and olive oil, plus this smoke-this is what preserves juiciness.

Xrust chicken in palestinian on coals, with spices and smoke