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Author Notes: Adapted from Lisa Rubin —Hungry Souls
- 1 whole chicken
- 4 tablespoons silan
- 1/2 inch fresh ginger, peeled and grated or finely chopped
- 3-4 cloves garlic, minced
- salt and pepper to taste
- If you have time, season the chicken with salt and pepper and let sit overnight. If not, preheat the oven to 400 F. In a small bowl, mix together the silan, ginger, garlic and olive oil. Toss the potatoes with some olive oil, salt and pepper, and then place them at the bottom of a crock or dutch oven (enameled cast iron is best for this). Take a handful of thyme and place over the potatoes. Place the chicken over the thyme breast-side down. Pour the silan mixture over the chicken, rubbing it under the skin and into the cavity. Stuff the cavity with the rest of the thyme. Roast uncovered for 45 minutes to an hour, or until the internal temperature of the chicken reaches 160F.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe