Al Faham, a beloved Middle Eastern grilled chicken dish, is renowned for its succulent, flavorful meat and irresistible aroma. This marinated chicken, typically marinated for several hours or even overnight, is expertly grilled on a vertical rotisserie, resulting in perfectly charred skin and incredibly juicy meat. The marinade, a vibrant blend of spices and herbs, infuses the chicken with a complex and tantalizing taste that’s both savory and subtly sweet. From casual family meals to celebratory feasts, Al Faham holds a special place in Middle Eastern cuisine, its popularity extending far beyond its origins.
The magic of Al Faham lies not only in the final grilling but also in the meticulous preparation of the marinade. This recipe will guide you through each step, ensuring you achieve restaurant-quality results at home. Ready to embark on a culinary journey to the Middle East? Let's get started with our step-by-step guide to making delicious Al Faham.
Tools Needed
- Fork
- Meat tenderizer (kitchen mallet)
- Ziploc bag or plastic bag
- Grill pan or charcoal barbecue
- Grill meshes
- Dry pan
Ingredients
- Bone-in chicken (thighs, legs, wings): 1.25 kg
- Ginger-garlic paste: 10-12 tsp
- Red chili powder (Kashmiri): 1-2 tsp
- Concentrated tomato paste: 2-3 tsp
- Lime juice (freshly squeezed): 1 tbsp
- Green cardamom pods: 4
- Cinnamon stick: 1
- Cloves: 5
- Black peppercorns: 0.5 tsp
- Coriander seeds: 1 tsp
- Dried fenugreek leaves: 1.25 tbsp
- Thick yogurt or Greek yogurt: 1 cup
- Olive oil: 2 tbsp
- Turmeric powder: 0.25 tsp
- Ground cumin: 0.75 tsp
- Chili flakes: 1-2 tsp
- Salt: 1.25 tsp
- Butter: null
Step-by-Step Instructions
Step 1. Prepare the Chicken and Initial Marinade
- Prick the chicken all over with a fork and tenderize using a meat tenderizer inside a ziploc bag.
- Marinate the chicken with the first marinade (ginger-garlic paste, chili powder, tomato paste, and lime juice) for 30 minutes.
Step 2. Make and Apply the Spice Blend and Second Marinade
- Grill cardamom pods, cinnamon, cloves, peppercorns, and coriander seeds in a dry pan until aromatic, then grind to a fine powder.
- Toast dried fenugreek leaves in the grill pan.
- Prepare the second marinade by mixing yogurt, ground spices, toasted fenugreek leaves, olive oil, turmeric powder, cumin, chili flakes, and salt.
- Add the second marinade to the chicken and marinate for at least 3 hours, or overnight in the refrigerator.
Step 3. Grill the Chicken
- Light the charcoal barbecue and wait until the flames stop and the coals turn gray ash.
- Place the chicken pieces on the greased grill meshes and cook for about 10 minutes per side, flipping halfway.
Step 4. Finish and Serve
- Brush the chicken with butter at the end for extra flavor and gloss.
Read more: Arabian Flame Grilled Fish (Samak Mashwi) Recipe
Tips
- If you don't have a charcoal barbecue, you can use a grill pan.
- Using bone-in chicken portions is recommended.
- Tenderizing the chicken helps it absorb the marinade better and cook more evenly.
- Adjust the amount of chili powder and chili flakes to your spice preference.
Nutrition
- N/A
FAQs
1. Can I make Al Faham without a rotisserie?
Yes! You can grill it on a regular grill, using skewers or placing the chicken pieces directly on the grill grates. Just be sure to cook it evenly and watch closely to prevent burning.
2. How long can I marinate the chicken?
The longer, the better! Aim for at least 4 hours, but overnight is ideal for maximum flavor penetration. Marinate for up to 24 hours in the refrigerator.
With its juicy meat, vibrant flavors, and captivating aroma, your homemade Al Faham is sure to impress. This recipe is a testament to the simplicity and deliciousness of Middle Eastern cuisine, easily achievable in your own kitchen. Enjoy the fruits of your labor – a truly unforgettable meal!