Lebanese Chicken Provencal & BloggerAid Culinary Olympic 2010

BACFF is hosting an event to promote both our sport (food) and our mission (to be actively promoting the alleviation of world hunger). We invite you to participate and represent your country. Here’s how:

1. beginning today and ending on February 28th at midnight, please submit a recipe that represents your country to blogs4famine (at) gmail (dot) com. Let's show some national pride in our countries cuisine.

2. Include the name of your blog (if you have one), your URL and a photo of your submission.

3. Feel free to use the event logo/avatar and include a photo of your country flag (the flag is optional but we’re encouraging national pride)

4. Post your submission on your blog with a link back to BACFF at http://www.bloggeraidmarketing.ning.com/ and also a short piece encouraging readers to buy The BloggerAid Cookbook available at Create Space https://www.createspace.com/3405882. Include stories of your countries athletes, cuisine or anything else you would like to include. It is only limited by your imagination!!!!

Here are some general guidelines:

1. if you’re an expat, you can choose to either create something that represents your country of birth or the country you are currently in.

2. You must be a member of BACFF to participate

3. All entries will be posted on BACFF on March 5th.

From a small Country of 10,452 km2, three Lebanese athletes marched their way to represent Lebanon in the Winter Olympic Games in Alpine Skiing.

The tourism industry in Lebanon has been historically important to the local economy and remains to this day to be a major source of revenue for Lebanon. Before the Lebanese Civil War , Lebanon was widely regarded as, "The Switzerland of the Middle East." Often being cited as a financial and business hub where visitors can experience the Levantine Mediterranean Culture.

Skiing is one of the winter sports in Lebanon, we have seven skiing places .

Like British Columbia, in Lebanon you will be skiing on top of high mountain slops and in two hours you will be swimming in a beautiful azure warm water.

For the second year Beirut is voted the best tourist destination in the world according the New York Times.

I am participating in the BloggerAid Culinary Olympic 2010 Event. Though I am now a new Canadian, married and living in North Bay, a beautiful city in Northern Ontario. I was born and raised in Lebanon, and the love of my Country is very strong inside my heart, I share it with my family, with friends and with every one I meet, through the food and the flavours I write about in my blog.

My recipe is extremely tasty, full of flavours, easy to prepare. Though the dish includes chicken, this meal can be a tasty vegan dish, by omitting the chicken and only using roasted potatoes, and following the rest of the step

Lebanese Chicken Provencal

Ingredients:

1-1 whole grain fed air chilled chicken

(Or a store bought roasted chicken)

2- 2 pounds of potatoes washed and cut into cubes

3- 1 large fresh cilantro

4- 2-3 heads of garlic

5- Fresh lemon juice from 2-3 depends on your taste

6- 2 tablespoons olive oil

7- 2 tablespoons canola oil

8- Salt, pepper, cayenne pepper

9- 1/3 -1/2 cup of homemade chicken stock

Preparation:

Wash and dry the chicken, rub with salt and pepper and roast it in the oven, starting in a warm oven at 450F for 15 minutes, then lower the heat to 375F, turn the chicken on the other side and continue roasting... If you have a convection oven, use the convection setting.

Clean and cut the potatoes into cubes, roast them in the oven with the chicken. Add the salt, pepper and the canola oil.

When the chicken is cooked, take it out, and let it cool, debone it and keep the bones for the stock, or freeze them for later.

Wash the fresh cilantro, coarsely chop it. Peel the garlic, and using a mortar and pestle, mash the garlic and cilantro adding little salt.

Prepare your baking dish, add the sliced chicken to the dish, and when the potatoes are ready add them over the chicken and mix them , pour the olive oil and fresh squeezed lemon juice over the cilantro and mix well and pour the mixture over the chicken and potatoes, mix well to combine.. Add the chicken stock and stir to combine. Cover the dish with foil, and return it to the oven. Bake in 350F oven for 10 minutes, then take the cover off and continue roasting for another 10 minutes or until the liquid is soaked and started to roast again…

The smell is amazing