[Sca-cooks] oop::: Zankou chicken

[Huette von Ahrens]

--- Philip & Susan Troy <troy at asan.com> wrote:
> Seton1355 at aol.com wrote:
> >
> > --
> > [ Picked text/plain from multipart/alternative ]
> > Hello Folks,
> > Got a question:  A friend of mine recently ate a
> dish called
> > _Zankou_ chicken at an eatery in LA.  She said it
> was served with a creamy
> > garlic paste that was absolutly wonderful.  She
> didn't know what was in the
> > paste but said it seemed like it was garlic
> whirled in a food processor.
> >
> > Has anyone heard of this dish or knows of a creamy
> garlic (not salad
> > dressing) sauce.  She is trying to figure out the
> recipe.
> > Thanks!
> > Phillipa
>
> A quick web search reveals the existence of a
> restaurant _called_ Zankou
> Chicken in Glendale, CA. They evidently sell a house
> specialty called
> garlic chicken. The cuisine is at least nominally
> Middle Eastern; I can
> think of several candidates for a ME garlic sauce;
> my first bet would be
> something like skordalia, which is eaten in Greece
> but may actually be
> Turkish as well. It's a sort of mayonnaise made with
> soaked bread (or
> sometimes mashed potato), lemon, plenty of either
> raw or cooked garlic,
> and olive oil beaten in until it's all thick and
> sort of creamy.
> Actually, rather a lot like some versions of aioli.
>
> So, do we know how the chicken was cooked?
>
> Huette, do you know anything about the place in
> question?
>
> Adamantius
> --
> Phil & Susan Troy

Actually, no.  But I will be trying it this Wednesday.
Guess what, Selene, I am bringing Armenian Chicken on
Wednesday!