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Fried Lebanese chicken thighs
Lebanese herbs and spices are delicate, but offer enough flavour to keep grown ups happy, but are mild enough for little ones to like. This is my Lebanese fried chicken thighs.
: 5 minutes
: 45 minutes
: 2 servings
5 kale leaves
2 sweet potatoes
3 chopped chicken thighs
Half tsp black pepper
Tsp sweet paprika
glug of olive oil
Handful of fresh parsley
Put the sweet potato in the oven.
Add the chicken and seasoning to a frying pan and turn to a high heat. Cook for 10 minutes.
Turn the heat to a simmer, add the parsley and cook for a further 5 minutes, moving the meat as you go.
The meat should be golden all over.
Add 2 pints of water and simmer the dish for 30 minutes.
Tear the kale into strips.
Add the carrots to a saucepan and boil for 10 minutes.
Once cooked the carrots should become a slightly dulled, but deep purple.
For the last 2 minutes of cooking add the kale and squeeze over the juice of half of the lemon.
Remove the sweet potato from the oven and serve.
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