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  Roast Chicken and Vegetables (Lebanese style)-

       Ingredients How to?

  •   1 1/2kg chicken cut into 8 pieces
  •  4 - 5 carrots peeled and halved
  •  2 big onions thickly sliced
  •  6 cloves of garlic
  •  2 tbs tomato ketchup
  •  1/4 tsp mixed spices
  •  1/4 tsp ground cumin
  •  1 tsp French mustard
  •  2 tbs lemon juice
  •  a pinch of chilli
  •  1 tbs raisins
  •  1 cup of water
  •  1 tbs flour
  •  Salt and pepper

    1. Deep fry the aubergines, and keep on kitchen paper to absorb the extra oil. Alternatively, brush the aubergine slices with oil, and grill both sides.
    2. Heat oil in a large pan. Add the onions and fry till soft, add garlic, then the minced meat. Fry for 5 minutes.
    3. Add the tomatoes, water, mixed spices, salt and pepper. Boil, then lower the heat, and simmer for 20 minutes.
    4. Prepare the white sauce by heating the oil in a saucepan. Add the flour. Cook for few minutes, then add the milk gradually. Add the spices, salt and pepper.
    5. Boil, then lower the heat and simmer for 10 minutes. Layer the aubergines with the sauces in an oven tray, starting with meat sauce, and finishing with a layer of aubergines. Sprinkle with the grated cheese. Put in a hot oven for 15 minutes or till the cheese melts.

      ** Tips  this recipe works well if made with potatoes instead of aubergines. Use 1kg of potatoes, Slice and fry, then follow the rest of the recipe.
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