Broiled Chicken à la Zahle


Zahle, the mountain village overlooking the Bekaa' Valley in Lebanon, is famous for its wine, araq and this savory broiled chicken served in the terrace cafes by the riverbank. In these outdoor cafes the chicken is broiled to order over charcoal. This is a good dish for an outdoor barbecue, although it also may be successfully prepared in an oven broiler.

For two persons, clean and split in half a tender broiling chicken. Wipe dry. Crush several garlic cloves and mash together with one teaspoon salt, the juice of half a lemon and one half cup of olive oil. Put aside 1/4 of a cup of this sauce. Marinate chicken in rest of sauce for several hours. Broil over charcoal or in a hot oven, basting frequently with the marinade while broiling and sprinkling with additional salt. Serve hot with reserved sauce.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)