After staying in NYC for 6 years and living with a Thai-Jewish family for two plus years and got to learn how to enjoy and cook Middle Eastern food. Well, even got to learn some of their Jewish dishes that suitable to my taste. I enjoyed most of their dishes except any dishes that are with dairy and lamb meat.
This chicken dish is very simple to cook and most of the ingredients can be brought from Middle-Eastern supermarket or even Indian Grocers.
Makes 9 servings
9 pieces whole chicken legs
1 each large and small whole head garlic
3 teaspoons salt
1½ teaspoons ground cinnamon
1½ teaspoons Arabic 7-Spice or ground black pepper
1 cup olive oil
1½ cups red wine/apple cider vinegar
¾ cup fresh lemon juice
Shredded purple cabbage/Iceberg lettuce
Lemon wedges (optional)
Place the chicken legs in a large mixing bowl and sprinkle ground cinnamon and rub all over the chicken legs. Add half cup red wine/apple cider vinegar and rub the chicken legs for a couple minutes and rinse well with cold water. Drain well. The reason for doing this is to get rid of any smell from the chicken. Set the washed chicken legs aside for later use.
Meanwhile, place the garlic, salt, Arabic 7-Spice powder, the remaining red wine/apple cider vinegar and lemon juice in a food processor or blender and pulse for 2-3 minutes. Then add olive oil and beat for another minute or so or until well combined. Pour the mixture over the washed chicken legs and stir to mix until well. Cover and transfer to the refrigerator and let it set in the refrigerator for at lease overnight.
Preheat oven to 350°F. Line the baking sheet with/without aluminum foil.
Remove the marinade chicken legs and place on the prepared baking sheet flat in rows with an inch apart. Save the marinade mixture and set aside. Transfer to the preheat oven and roast for 30-40 minutes. After 10 minutes, brush the chicken legs with the saved marinade mixture and then follow the same procedure until the chicken legs are tender and browned. Serve with some salad and garlic dip.