Aleppine Chicken Recipe
Ingredients
10 to 12 chicken thighs
1 small onion, sliced
2 tablespoons tomato paste
9 tablespoons lemon juice
5 cloves garlic, pressed
1/2 cup wine or vinegar
1/4 cup Mazola corn oil
1 tablespoon dried summer savory
Salt and ground allspice to taste
Directions
Wash the chicken, pat dry and place in a large bowl.
Set aside.
Combine the remaining ingredients in another bowl, mixing well.
Pour the marinade over the chicken, cover and refrigerate overnight.
Turn the mixture a few times during that time.
The next day transfer the chicken and the marinade to a lightly oiled baking pan.
Bake at 350 degrees for one hour.
Turn the pieces over and bake thirty minutes more.
Serve hot.
Set aside.
Combine the remaining ingredients in another bowl, mixing well.
Pour the marinade over the chicken, cover and refrigerate overnight.
Turn the mixture a few times during that time.
The next day transfer the chicken and the marinade to a lightly oiled baking pan.
Bake at 350 degrees for one hour.
Turn the pieces over and bake thirty minutes more.
Serve hot.
Questions, Comments and Reviews
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