Recipe for cooking farareej mashwi

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Poultry

1 small chicken, quartered
Salt and freshly ground black pepper
4 large cloves garlic, peeled and crushed
1/4 c. freshly squeezed lemon juice
3 Tbsp. fruity olive oil
1 Tbsp. chopped parsley

Season the chicken with salt and pepper.

In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour.

Preheat the broiler.

Drain the chicken, reserving the marinade. Set the broiling rack about 7 in. from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 mins., basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 mins. longer. Turn and brush twice more until both sides are golden brown and crusty. Pour over the remaining oil mixture. Serve at once.

Serves 2.