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From: cluther@supernet.haus.com (Clay Luther)
Newsgroups: rec.food.recipes
Subject: CHICKEN: Frarej
Summary: original subject was CHICKEN:  Frarej
Keywords: recipe chicken
Message-ID: <1990Dec11.135303.16188@mthvax.cs.miami.edu>
Date: 10 Dec 90 06:50:16 GMT
Followup-To: rec.food.cooking
Organization: Harris Adacom Corporation
Lines: 52
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


This tangy dish was first served to me when I was 13 at a Lebanese
restaurant.  I have loved it ever since.

	FRAREJ
	------

Preheat the oven to 500 degrees F.

Rinse in cold water

  4 chicken breasts, with skins and ribs

Rub each with

  1/2 tsp salt

Mix

  juice of 3 large lemons
  3/4 cup olive oil

Place into a 9x13 baking dish

  2 large potatoes, skinned, cut into 1/2 cubes
  2 garlic cloves, minced
  1 large white onion, sliced into half-circles
  the lemon/olive-oil mixture

Stir the ingredients to coat the potatoes.  Bake in the oven for 10
minutes.

Add the chicken breasts and

  4 roma tomatoes (or as many as desired)

to the backing dish.

Generously spoon the hot lemon/oil/garlic mixture over the chicken.
Put the dish back into the oven and cook uncovered for another 20
minutes, or until the skins on the chicken turn a very dark brown and
the chicken is firm and does not ooze when poked with a fork.  Baste
the chicken breasts two or three times in the lemon/oil mixture during
cooking.

Serve with pita bread.  Serve each breast with a helping of potatoes,
some onions, and a tomato.

NOTE:  Skinless breasts dry out too quickly.  Remove the skins after
the chicken is done.

Clay Luther, Postmaster          cluther@supernet.haus.com