Lentils, which are a dry legume in a variety of colors, date back to the days of the pharaohs of ancient Egypt and were a favorite food of the rich and poor alike.
- CMENAS Presents Film Linda and Ali: Two Worlds Within Four Walls
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- Professionals Mixer Brings Lebanese Together
(Monday, February 08, 2010) - Detroit Public Television Seeks Arab Americans to Participate in "StartupNation" Show Taping
(Monday, February 08, 2010) - New Films Throw Light on the Arab World
(Monday, February 08, 2010) - How Arabic Works
(Monday, February 08, 2010) - University Professor Becomes First Muslim Superior Court Judge in New Jersey
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Chicken in Garlic - Tajine Dajaj
Serves about 4.
- 2 pounds boneless chicken, cut into small pieces
- 2 tablespoons tomato paste, diluted in 1/2 cup water
- 4 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 6 cloves garlic, crushed
- 1/2 teaspoon chilli powder
Combine all the ingredients in a casserole then marinate for 1 hour. Cover and place in 350 F preheated oven and bake for 1 hour. Serve hot from the casserole with cooked rice.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |