Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup harqma (also known as tamarind paste)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the harqma, lemon juice, olive oil, garlic, salt, black pepper, and cayenne pepper.
3. Add the chicken breasts to the bowl and toss to coat them evenly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
5. Grease a baking dish with cooking spray or olive oil.
6. Remove the chicken from the marinade and place it in the baking dish.
7. Pour the remaining marinade over the chicken.
8. Cover the baking dish with aluminum foil.
9. Bake the chicken for 25-30 minutes, or until it is cooked through and no longer pink in the center.
10. Remove the foil and bake for an additional 5-10 minutes, or until the chicken is golden brown on top.
11. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 24 hours
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 290
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 96mg
Sodium: 670mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 2g
Protein: 34g
Substitutions for ingredients:
- If you can't find harqma, you can substitute it with 1/4 cup of lemon juice and 1/4 cup of brown sugar.
- You can use chicken thighs instead of chicken breasts.
Variations:
- Add some chopped onions and bell peppers to the marinade for extra flavor.
- Use lime juice instead of lemon juice for a different citrus flavor.
- Add some honey to the marinade for a sweet and tangy taste.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
- If the chicken is browning too quickly, cover it with foil again.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a baking dish and cover it with foil.
- Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or quinoa.
- Garnish with lemon slices and fresh parsley.
Garnishes:
- Chopped fresh parsley
- Lemon slices
Pairings:
- Serve with a side of roasted vegetables, such as broccoli or carrots.
- A simple green salad would also pair well with this dish.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Rice or quinoa
Troubleshooting advice:
- If the chicken is not cooked through after 30 minutes, cover it with foil again and bake for an additional 10-15 minutes.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to avoid cross-contamination.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F (74°C).
Food history:
- Harqma is a popular ingredient in Middle Eastern and North African cuisine. It is made from the pulp of the tamarind fruit and is used to add a sour flavor to dishes.
Flavor profiles:
- Tangy, sour, and slightly sweet.
Serving suggestions:
- Serve hot with your favorite side dishes.
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