Green Chicken: So Good That There Is No For It To Be Green With

I found here “flat” parsley, the kind I was always known. The most common type of parsley you can find here is the curly parsley, which I do not like, I’m not sure whether it is because I’m used to it or if there is  a significant difference in taste.
I do not always find the parsley I’m used to, and even when I find some, it always looks miserable and sad, as if she is aware that she isn’t properly appreciated here.
As far as I’m concerned, I go everywhere among the farmer markets and supermarkets and find it.  After all, I use parsley very often, and it is a part of many of my recipes, such as: veggie burgers, zucchini salad, falafel, quinoa cauliflower salad and tahini.
The parsley, like turmeric, was first used as a medicine and only later became a major ingredient in the   Mediterranean kitchen.

It is rich in vitamins, some of which are also powerful antioxidants such as vitamin A, vitamin C, vitamin E, and non-antioxidant vitamins, but still essential for our bodies such as vitamin B and vitamin K.
In addition to these, the green lady is rich in potassium, iron, zinc, and calcium.
Therefore, it is attributed various medicinal qualities such as lowering blood pressure and lowering the risk of heart disease, blood cleansing, preventing kidney stones, ear infections and respiratory diseases.

In order to maintain its nutritional qualities, it is best to eat it fresh, but even if you decide otherwise, it will add tremendous taste to your dish.

So as I have mentioned, I found beautiful parsley, and decided to make my mom’s recipe that I haven’t prepared for a long time.

Green Chicke

Print Recipe

Serves: 6 Cooking Time: 1 1/2 hour

Ingredients

• 6-8 pieces of drum- stick chicken
• 8 cloves of garlic
• 3 limes
• 2 bunches of parsley
• 1 bunch of coriander
• 8 branches of thyme
• Leaves from one branch of rosemary.
• 2 tablespoons of olive oil.
• 1/3 cup of white wine
• Salt to taste

Instructions

1

Grate, a thin layer of the two limes.

2

Put 4 garlic cloves, lime juice from 2 limes, lime zest, the coriander, the parsley, the thyme leaves, the rosemary leaves, salt, the white wine, and the olive oil in the food processor and grind until smooth.

3

Arrange the chicken in the Pyrex, pour the mixture over it, and make sure the chicken is covered from all the sides.

4

Cut thinly 4 cloves of garlic and the last lime- and spread it over the chicken

5

Cover well first with a baking sheet, and on top of it cover with aluminum foil.

6

Bake at 355℉ for an hour and a half.

7

Uncover the Pyrex and bake for 5-7 minutes more

Notes

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