Toum (Lebanese garlic sauce)
Use this pungent garlic sauce to marinate or bastes teak or chicken on the grill or just to slather on pita or lavash. This mayo-like concoction is dairy-free and egg-free
This Middle Eastern classic is perfect for weekninght dinners and great as leftovers bundled up in a wrap.
Ingredients
SERVINGS: 6 Serving(s)
Marinade
- 2 lemons, zest of one and juice of both
- 1/2 cup olive oil
- 7 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon turmeric
- a whisper ground cinnamon
- red pepper flakes or sambal, to taste (we like it spicy)
Chicken
- 2 pounds chicken thighs, skin on, bone-in
- 1 large red onion, peeled and cut into eighths
- 2 tablespoons butter, cut into small pieces
- 4 tablespoons chopped fresh parsley
Instructions
1. To prepare marinade, combine lemon juice, zest, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, coriander, turmeric, cinnamon, and red pepper flakes (or sambal) in a large bowl and whisk well. Add chicken and toss to coat with marinade. Cover and chill 1 hour or overnight.
2. Preheat oven to 425 F. Add red onion to chicken mixture and toss to combine. Place in a roasting pan. Bake until browned and cooked through, about 30 to 35 minutes, flipping chicken a few times.
3. When almost done, dot with butter, and broil for 3-5 minutes to get nice crispy skin. Remove bone (should slip out easily) and slice chicken into strips, cutting against the grain. Shower with parsley and serve with tabbouleh, pita, and Toum.
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