One whole chicken, cut into 8 pieces
cloves garlic, crushed
One bunch of fresh coriander, chopped
tsp black pepper
tbsp corn flour dissolved in a dash of cold water
Juice of 3 lemons
tbsp Noor Oil
Kids love the citrusy flavor of this dish and the crispy and juicy chicken. Potatoes add to the wholesomeness of this dish. This dish is best served with white rice.
Preheat your oven to 200°C. Brush the bottom of a baking dish with the Noor Oil. Arrange potatoes and then arrange chicken on top. Set aside.
In a saucepan, add water, spices, coriander, garlic, corn flour mixture and bouillon cubes. Stir until it simmers.
Pour the mixture on top of the chicken. Bake for an hour to an hour and a half. As the chicken cooks, spoons some of the sauce on top to maintain juiciness.
In the meantime, squeeze some fresh lemon juice. Once the chicken is ready, pour the squeezed lemon juice on top.
Yemeni Chicken is best served hot with white rice.