[Sca-cooks] Zanku Chicken

Huette von Ahrens ahrenshav at yahoo.com
Sun Feb 10 06:38:44 PST 2008

--- Susan Fox <selene at earthlink.net> wrote:

> Zankou Chicken specializes in a particular type of Armenian garlic 
> broiled chicken.  This is the largest chain, although I am more partial 
> to a smaller group called Sevan Chicken, also based in Glendale, which 
> is a nexus of Armenian population.  More garlic.  Yay.  It's not the 
> chicken that is so fattening, so much of the fat drips off in the 
> rotisserie proces, it's the customary Mediterranean side dishes. 
> Curiously, I'm having trouble finding a recipe for this kind of 
> chicken.  How hard can it be?  Maybe it's one of those things that 
> nobody's mother makes at home.  <moue of frustration>
> Selene Colfox

I just did a bit of searching and I found this:

Zankou Chicken's Lebanese Garlic Sauce (Copycat)

Time needed: 25 min / 10 min prep 
3  small russet potatoes  
1  head garlic (12-14 cloves. It's a LOT. Be afraid.)  
1/3  cup fresh lemon juice  
1/2  tablespoon salt  
1/2  cup canola oil  

Peel the potatoes and boil in water until soft. Mash and let cool. Crush and peel a whole 
head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt 
and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt, lemon juice 
on high and begin pouring a slow steady stream of the rest of the oil through the blender's 
handle hole until everything has mixed.   At this point, you'll have extreme garlickiness 
(new word), which some people like, but for "texturizing" like Zankou's, you'll need the 
taters.  Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue 
adding/blending potato until the sauce is mixed well. At some point in this process, you 
might consider changing blending vessels. After all this work, my blender was starting to 
think twice about helping me out.  Transfer to a bowl and allow to chill completely in the 
fridge. After about an hour, the flavors will blend together nicely and the texture will 
take on that library paste consistency like Zankou's sauce. 


If this isn't good enough, then perhaps write to the LA Times food section column called:  SOS
recipes.  They try to get recipes from chefs and bakers.  And if they can't, they offer similar


My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v 

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