Photograph of the finished Akbar joojeh

Middle East · Gà xẻ dẹt nướng hành chanh

Akbar joojeh

1 hr Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4.4 lb
  • Photograph of Onion Onion 6
  • Photograph of Lime Lime 8
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Sumac powder Sumac powder 1.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the chicken lengthwise along its back, then flatten the whole thing down on the cutting board.
  2. 2 Grate a large quantity of onions to extract the juice, then mix it with the juice of two lemons and pepper.
  3. 3 This version doesn't use saffron, only onions and lime, so the meat is white and the sour taste is more prominent.
  4. 4 Marinate the whole chicken for 12 hours in the refrigerator, turning it over once.
  5. 5 Clamp the chicken between two metal skewers and grill over medium heat for 35 minutes, rotating it every 6 minutes.
  6. 6 Brush with melted butter during the last 5 minutes, then sprinkle with salt, sumac, and serve with roasted tomatoes.

With an appliance

  • Charcoal grill 55 min

    Grill over charcoal, keeping the grill 20 cm above the grill, for 35 minutes with the skin side facing up, rotating every 6 minutes.

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