Friday Night Fake Away Goes Lebanese


This recipe is really easy to make and the secret is in the rub. It is delicious and full of flavour, my partner said they could have eaten it all over again.

Crisp Lid Lebanese Grilled Chicken

2 chicken leg quarters, skin on

4-6 tsps Lebanese 7 spice (I used BAHARAT a ready made spice blend).

Rub in spice blend generously and well all over the chicken quarters.

Place on a mid height rack in your instant pot, I used the one used for eggs not the one that comes with the crisp lid as it’s too high.

Set crisp lid to 220c for 20 minutes

After 20 mins turn chicken and cook for another 10 mins

After 10 mins turn once more and cook for a further 5-10 minutes until skin is really crispy and chicken is fully cooked. You can check with a meat thermometer.

Serve with Slaw or hemp heart taboule

Alternatively you can grill or bbq the chicken. You could also do this with chicken thighs, drumsticks or wings.

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