Arabian Chicken

Just what the genie ordered... <blink>...

This recipe comes from my good friend and Medieval chef in another lifetime, Anke in Germany.


  • Filets of chicken (one per person or so)
  • Onion
  • Tomato
  • Lemon juice (half a lemon)
  • Olive oil
  • Brown sugar
  • Salt & pepper
  • Pinch of shredded chili
  • Pimento
  • Brown sugar
  • Nuts
  • Pistachios
  • Raisins (or sultanas)
  • Oil dish. Rub spices into meat.
  • Arrange meat, sliced onion, diced tomatoes nuts, raisins into dish in layers.
  • Pour lemon juice over meat and sprinkle brown sugar on top of the lot.
  • Bake in the oven at 350 F for about 30 to 45 minutes until meat is ready.

Serve with:

Persian Carrots

Clean and cut carrots into medium sized bits. Melt a good table spoon full of butter in a casserole. Add carrots and spices. Put lid on! If necessary, add some spoonfuls of water later.  Cook on top of stove until tender.

Yogurt Sauce

Mix plain yogurt with lemon juice, salt, pepper and chopped mint leaves.


Mix sesame paste with lemon and water, pepper and salt.

Blithely...  is the creation of
Brenda Sinclair Sutton

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Photo courtesy of Brian Sharples|