Wow, that is a lot of chicken!
Saeed, can you suggest traditional chicken recipes from your country that might not be well known here in the States? Always looking for new ways to prepare it.

https://www.reuters.com/world/...ry-group-2022-04-01/

That would be interesting. But I'll bet Tabasco will be involved, to which I heartily agree!

Can't speak for UAE, but there is a great book by Paula Wolfert, called "The Foods of Morocco". Not Middle East, but has a lot of great recipes including chicken, mostly in a tagine. A lot of Middle Eastern influence, as does a whole lot of Africa.

I love chickens.

I make my own recipe as I go along.

Our chef just laughs.

Add any ingredient you like, as long as there is garlic and green chilies.

One of the dishes we are having tonight is chicken breast marinated in butter, lime juice, crushed garlic.

Then grilled on the BBQ.

Chopped to pieces.

We eat it with Lebanese bread.

Making it into a sandwich.

We spread hummus on the inside of the bread, and fill it with chicken pieces.

Absolutely delicious.

Tomorrow we are having guests over to watch a soccer match between the two top teams in England.

They are managed by a Spaniard and a German.

Our chef is preparing a chicken paella and a beef German dish.

Saeed, that sandwich you describe sounds absolutely wonderful. I looked up Lebanese bread and it appears to be almost the same thing as pita bread, right?
Lavaca, I have that book, and an Emile Henry tagine, and am completely without excuses for not exploring those chicken dishes. I do make a chicken tagine dish with apricots and tomatoes but will look into this further as soon as I get past my "no meat for Lent" pledge.

Yes it is like pita bread.

Love paella. I like to add shrimp and clams in addition to the chicken, but that's me.

Bill,

Looks like you are set to go. I really like recipes that combine dried fruit with meat, dried apricots, prunes etc. Like biriani.

And, you've got some time to start some preserved lemons before Lent is over.

I had forgotten about the preserved lemons. Made one batch a couple of years ago and they were great to cook with.

Dried lime is one of our main ingredients in cooking.

We also use tamarind when lime is not available.

Man, this all sounds so delicious!

What if you went through the process to preserve limes rather than lemons? Saeed, is that what you are talking about or are dried limes something different?

Actually what we preserve is lime.

Because that is what was grown here.

We only got lemons recently.

I found a chicken recipe based on a lime/garlic marinade. The chicken breasts are soaking in it in the fridge, and have a date on the grill this afternoon. I also have the stuff to make my first batch of hummus, and bought some pita bread. (I will make it from scratch next time.)
Sooo, it looks like I will be having a "Saeed Sandwich" this evening, and am so looking forward to it!

Saeed's recipe is already one of our standards. We use lemon and or lime, depending on what is handy. Humus and pita are also staples in our refrigerator. Kind of mixing cultures, but my wife made a spicy tamarind chutney that goes really well on these too.