Lebanese chicken with radish salad

  • 30 mins preparation
  • 30 mins cooking
  • 4 hrs marinating
  • Serves 15
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  • 1 tablespoon ground cinnamon
  • 2 tablespoon ground cumin
  • 10 cardamom pods
  • 4 allspice berries
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoon paprika
  • 4 clove garlic, chopped
  • 4 centimetre piece ginger, peeled, coarsely chopped
  • 2 tablespoon honey
  • 3/4 cup (180ml) olive oil
Lebanese chicken with radish salad
  • 1 kilogram butterflied chicken pieces
  • sea salt and freshly ground black pepper
Radish salad
  • 1 long red chilli, seeded, finely sliced
  • 1 spring onion, finely sliced
  • 3 radishes, finely sliced
  • 1 lebanese cucumber, diced
  • 5 okra, sliced
  • 1 lemon, segmented
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon chopped flat-lead parsley leaves
  • 3 tablespoon chopped coriander leaves
  • 3 tablespoon chopped mint leaves


  • 1
    To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.
  • 2
    Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.
  • 3
    Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.
  • 4
    To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.
  • 5
    Serve the chicken with the radish salad.

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