[Sca-cooks] Zanku Chicken

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Sun Feb 10 09:03:41 PST 2008

I guess I'm not sufficiently awake to grasp all this, but I couldn't  
find any chicken in the much-anticipated garlic chicken recipe below...

However, having figured that aspect out, I'll point out that this sure  
looks like a version of Greek skordalia to me... which, given the  
geographical proximity of Armenia to Greece, isn't too surprising.


On Feb 10, 2008, at 9:38 AM, Huette von Ahrens wrote:

> 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
> recipes.

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