INGREDIENTS
2 LB thin chicken thigh or chicken breast
1 fresh tomato, cubed
1/2 onion, shallot or green onion thinly sliced
4 - 5 cloves crushed garlic
2 tsp salt
1/2 tsp each of black and white pepper
2 tsp cinnamon
1/4 tsp ground cardamom
1/2 cup lemon juice
1/4 cup evoo
Optional: additionally add 1-2 whole cardamon pods
MARINADE
Puncture chicken and place to the side. This will ensure marinade absorbs into the meat.
Mix the ingredients in a bowl with a whisk.
Pour over chicken and marinade in a ziploc freezer bag or a bowl where all the chicken is coated in marinade.
marinade overnight for 24 hours or at a minimum of 6 hours.
PREP
Remove chicken from marinade and stack in a bread pan pressing them tightly on top of each other. Bake in oven at 375°F for an hour or until chicken cooks to 165°F and fully cooked.
Feel free to repurpose the marinade of onions and tomatoes as a sauce by pouring into a saucepan, bring it to a boil for at least five minutes.
SERVE
With garlic toum, lebanese pickles, pickled turnips, cilantro fresh pita and/or my Lebanese rice.