Chicken camping (on the fire)
In Jordan, at all times, my families take me to eat in unusual places, light a fire and cook the best meals in the world.
I wanted to try to recreate my moments in the desert, when Ameena cooks a chicken on the fire so delicious that I hold myself back from emptying the dish, just to leave some to others (we all share a common dish).
So I went on an adventure, with my nephews, to make them experience this happiness of waiting and tasting in nature.
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For 4 people
6 cloves of garlic
1/4 cup olive oil
1/4 cup lemon juice
8 chicken drumsticks (or 4 thighs)
4-6 potatoes (depending on size), sliced
1 onion, minced
1-2 tomatoes, sliced, rinsed and patted dry
About 6 tbsp. of a mixture of spices to taste (e.g.: 1 tbsp turmeric, 2 tbsp paprika, 3 tbsp cumin). I priced a mix between Ras-el-hanout and Kabsah A Spice Affair (15% off at all times on my shop. These natural spice blends made in Quebec are so good!)
Salt and pepper
In a small blender, put the olive oil, lemon juice and garlic. Purée everything (very liquid mayonnaise style). If you don't have a small robot, mix in a bowl but chop the garlic finely before.
In a large bowl, place the chicken. Add about 2/3 of the liquid mayonnaise, the spices and season. Mix well.
In several layers of aluminum foil (at least 8!!), spread the chicken.
In the same large bowl, add the potato slices. Add the rest of the mayonnaise, other spices and seasoning as needed (it's really to taste!).
Spread the slices over the chicken. Then lay out the tomato slices. Season them as needed.
Toss the sliced onions in the remaining mayonnaise in the large bowl. Coat well and put on the tomatoes.
Close the aluminum foil tightly. Make sure everything is watertight, and add layers of aluminum if necessary.
Build a fire and make sure you have a nice ember before spreading the foil on it. Coat the papillote with embers as much as possible. Make sure that it is in contact with the heat on all these sides, and turn the papillote a little if necessary (be careful not to play with it too much so as not to pierce the aluminum!).
Cook for about 1h30 to 2 hours under the embers until the chicken is well cooked! It's not easy to know how to cook, so make sure you have good heat distributed around the foil during cooking. The best trick is to have a constant ember surrounding it (even on top).
If your chicken is undercooked, be sure to close the foil tightly before putting it back on the heat (but ideally, take it out when you're sure!).
This recipe requires patience, but is worth it!