This Lemon Garlic Hen is a copycat of a signature dish at Al Aseel, a preferred Lebanese restaurant in Sydney. Tender marinated rooster smothered in a particular lemon garlic sauce, it’s outrageously good and making it at residence is straightforward!
Al Aseel’s Lemon Garlic Hen
Al Aseel proudly declares itself to be “Sydney’s greatest Lebanese restaurant” – a daring declare, however who am I to argue? I haven’t personally tried each Lebanese spot in Sydney (although that appears like a problem I’d fortunately settle for!).
What I do know is that their signature Lemon Garlic Hen has a little bit of a cult following, and when a reader requested me to recreate it, I used to be pleased to oblige.
Plus, it turned out to be surprisingly straightforward to recreate. A pleasant reprieve after the 48 variations it took to create final weeks’ Chocolate Chip Cookies!
Yogurt marinade and yogurt sauce
The important thing ingredient on this Al Aseel copycat recipe is yogurt. It’s used within the garlicky marinade (yogurt is a superb flavour service, as Greek Gyros followers can attest) , it makes the flavour stick with the rooster because it sears, and it’s the bottom of the creamy garlic lemon sauce that smothers the rooster.
By the way in which, the Lemon Garlic Yogurt Sauce is served heat, which could sound a bit uncommon (heat yogurt??), however please belief. I believed the identical the primary time I attempted this dish at Al Aseel, and pleased to seek out I used to be fully fallacious – it’s fabulous!
Components in Lebanese Lemon Garlic Hen
Right here’s what it’s worthwhile to make this.
For the marinade
I don’t know if Al Aseel makes use of a yogurt marinade, nevertheless it’s a superb flavour service and tenderiser. The rooster is so juicy inside, you may be amazed. (Juicier than on the restaurant).
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Hen tenderloin – fast and straightforward to chop into the appropriate form in order that they sit flat on the pan, and the completed dish appears to be like like Al Aseel’s. It’s additionally extra tender than rooster breast, although you should use breast in a pinch (the marinade does wonders with tenderising). Thighs additionally work, although they aren’t as uniform in form as tenderloin or breast.
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Yogurt – Greek or plain yogurt, unsweetened, is a superb flavour service for marinades to get the garlic infused all through each bit. It additionally creates a pleasant coating so the tasty flavours sticks to the floor of the rooster.
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Lemon – The acid within the marinade that helps tenderise, in addition to including tangy lemon flavour.
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Olive oil – So as to add a little bit of richness and dilute the acidity of the lemon a bit so it doesn’t “prepare dinner” the rooster.
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Salt and pepper – for seasoning the rooster.
The lemon garlic sauce
Make this when you’ve bought all the things out for the marinade as a result of it makes use of the identical components! In actual fact, the flavour within the sauce wants time to meld so must be made a minimum of 1 hour forward.
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Yogurt – Utilizing full fats is important right here. Low fats has a “watery” mouthfeel to it.
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Tahini – I don’t assume Al Aseel makes use of tahini, I feel they combine yogurt with toum which is a Lebanese garlic dip made with a variety of oil. A small quantity of tahini as a substitute gives mouthfeel richness with out overtaking the sauce with sesame flavour.
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Olive oil – To offer the sauce a little bit of richness.
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Garlic – Unusually, I’m going to ask you to measured the garlic utilizing teaspoons as a result of uncooked garlic in a sauce like this may be fairly harsh. I exploit 3/4 teaspoons of finely grated or garlic minced utilizing a garlic press. If utilizing a knife, finely chop then smear the garlic on the board utilizing the aspect of the knife to make a paste, then measure.
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Water – To skinny the sauce barely, to make it drizzle-able (is {that a} phrase?).
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Salt and pepper – For seasoning.
Salt word: the recipe requires 1 teaspoon of salt in every the marinade and sauce. I began with much less however felt it was below salted for each, then stored dialling it up and landed on a teaspoon for every. It’s not salty, I promise.
The right way to make Lebanese Lemon Garlic Hen
Marinating time apart, it’s truly very fast as a result of there’s not that many components!
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Marinade rooster for 12 to 24 hours. Past 24 hours, there’s diminishing returns (ie further time doesn’t make it extra tender or extra flavourful) so whereas alright to maintain it for two days within the fridge, past that I’d freeze it as a substitute.
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Prepare dinner – Drain off the surplus marinade out of the bowl then prepare dinner the rooster items for 1 1/2 to 2 minutes on all sides till golden. I do it in 2 batches as a result of should you litter the pan, the rooster will go watery and braise as a substitute of sear. We would like the golden color!
PS The recipe requires the items to be reduce pretty giant as a result of each bit is turned one by one. It’s a ache individually turning a great deal of tiny items!
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Relaxation – Switch the cooked rooster onto a plate and after the second batch is cooked, let it relaxation for two minutes. This resting time permits the juices to settle again into the rooster fibres so that you get actually juicy rooster flesh inside. You may be stunned. I used to be!
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Lemon garlic sauce – That is as straightforward as mixing the components collectively, setting apart for a minimum of an hour to let the garlic flavour meld, then heating the sauce gently solely to heat within the microwave.
Nevertheless, as a result of the components within the sauce are the identical because the rooster marinade, it’s fairly helpful to simply combine it up similtaneously the marinade then simply refrigerate it till required.
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Plating up – Al Aseel fashion! Pour half the yogurt sauce right into a shallow bowl or a plate. Then switch the rooster onto the sauce utilizing a spatula or spoon – don’t pour it them off the plate because the resting juices on the plate tarnish your glowing white sauce.
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Garnish – High with remaining yogurt sauce, drizzle with olive oil and end with a pinch of parsley. Then serve!
The right way to serve Al Aseel’s Lebanese Lemon Garlic Hen
For me, Lebanese bread for sauce mopping is a should, plus then you definately even have the choice to make wraps filled with the tasty rooster items smothered within the lemon garlic sauce. Rice can also be an excellent possibility. Basmati can be my choose although any plain rice would work (there’s definitely loads of sauce for rice soaking).
If you happen to’re after one thing extra adventurous on the rice entrance, attempt Mejadra (Center Japanese spiced lentil rice), Garlic rice or Rice Pilaf with Nuts and Dried Fruit.
Add a perky recent salad on the aspect (attempt Lebanese Fattoush or this Ottolenghi one, typically I skip the chickpeas), and a wonderful Lebanese feast at residence is completely inside attain even on a midweek! And if there are any die-hard Al Aseel followers studying this, I’d like to understand how you assume my model stacks up. – Nagi x
PS I omitted dessert – as a result of I don’t have any strictly conventional Lebanese dessert recipes – although Baklava, Persian Love Cake or Pistachio Cake can be my picks if I have been seeking to impress.
Watch easy methods to make it
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Lebanese Lemon Garlic Hen – Al Aseel copycat
Prep: 15 minutes
Prepare dinner: 10 minutes
Complete: 25 minutes
Fundamental
lebanese
Servings3 – 4 folks
Faucet or hover to scale
Components
Lemon garlic yogurt sauce:
Stop display from sleeping
Directions
ABBREVIATED RECIPE:
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Marinade rooster 12 – 24 hrs. Prepare dinner in 2 batches. Whisk sauce, relaxation 1 hr, heat simply earlier than serving. Smother rooster, serve!
FULL RECIPE:
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Marinade – Combine the marinade components in a bowl. Add the rooster, toss to coat then refrigerate to marinate for 12 – 24 hours (Be aware 2).
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Sauce – Put the sauce components in a microwaveable bowl and whisk to mix. Put aside for 1 hour + to let the garlic flavour meld. (Be aware 4)
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Prepare dinner rooster – Drain off extra marinade from the rooster. Warmth 1 tbsp oil in a big non stick pan over excessive warmth. Place half the rooster in and prepare dinner for 1 1/2 – 2 minutes on all sides till golden. Take away onto a plate.
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Repeat – Scrape out / roughly wipe unfastened black bits out of the pan. Reheat remaining oil and prepare dinner remaining rooster. Relaxation for two minutes.
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Heat sauce – Whereas the rooster is resting, microwave for 40 seconds to heat (however not scorching) then give it an excellent whisk. Style and add extra lemon for tangier, or extra water to loosen (some yogurts are thicker than others).
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Serving – Unfold half the sauce in a shallow bowl. Use a spatula to switch the rooster onto the yogurt. Spoon over remaining sauce, end with a graceful of olive oil and sprinkle of parsley. Serve!
Recipe Notes:
- Breast – reduce the small pointy finish off (that may be one piece) then slice the remaining lengthways into 1.5cm / 0.6″ thick slices, then into 4cm/1.5″ squares.
- Boneless thighs additionally work. Lower and even prepare dinner them complete (you could possibly do about 750g/1.5lb)
2. Marinating time – as much as 48 hrs is ok however past 24 hrs doesn’t add something. Absolute minimal is 3 hrs although clearly not fairly as tender, it nonetheless has good flavour on the floor.
3. Tahini – Don’t assume Al Aseel makes use of tahini, I feel they combine yogurt with toum which is a Lebanese garlic dip made with a variety of oil. A small quantity of tahini as a substitute gives mouthfeel richness with out overwhelming sesame flavour. Substitute with an additional 1 tbsp of olive oil.
4. Sauce – I often make it similtaneously the marinade then maintain it within the fridge in a single day. If I solely depart it for 1 hour, I simply depart on the counter.
Leftovers will maintain 3 days within the fridge.
Making forward – Hen may be combined in marinade and put in freezer right away, it should marinade whereas thawing in a single day. Sauce may be combined the day earlier than, refrigerate then heat earlier than serving.
Vitamin per serving, assuming 4 servings and all of the sauce is consumed.
Vitamin Info:
Energy: 285cal (14%)Carbohydrates: 3g (1%)Protein: 28g (56%)Fats: 18g (28%)Saturated Fats: 3g (19%)Polyunsaturated Fats: 3gMonounsaturated Fats: 11gTrans Fats: 0.01gLdl cholesterol: 80mg (27%)Sodium: 1022mg (44%)Potassium: 518mg (15%)Fiber: 0.3g (1%)Sugar: 1g (1%)Vitamin A: 44IU (1%)Vitamin C: 9mg (11%)Calcium: 26mg (3%)Iron: 1mg (6%)
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