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This is a traditional Lebanese dish created by Hickmat Aboulhosn, owner of Seattle's Kamalco's Restaurant (sadly closed since 1995). This was the best chicken EVER in my opinion. These recipes were printed in the Seattle Weekly during the mid 80s and I had to post them here so this special dish won't be lost to time. I modified the garlic sauce slightly, exchanging cauliflower for potato, making the carb count more reasonable.
1 cup red wine vinegar
1/2 cup lemon juice
1/2 cup water
2 tbsp salt
2 tbsp garlic powder
3 tsp chile powder
3 tsp yellow curry powder
Combine all ingredients. Marinate the chicken (whole) in the mixture for about 5 hours, in the refrigerator. For best flavor, cook over an outdoor barbecue (or an indoor grill) for 35-40 minutes.
I did not include official carb counts since we don't actually eat most of the marinade ingredients, but it definitely does affect the numbers a little - I estimate 4 per whole chicken.
1/2 cup fresh garlic cloves (21)
3/4 cup cooked cauliflower (2.5)
1/4 cup mayonnaise
1 tbsp lemon juice (1)
1/4 tsp salt
2 tsp canola oil
Mix all ingredients in a blender until well-blended, but not runny - the consistency should be slightly thicker than that of mayo. Serve the sauce on the side, as it is very potent. About 2.5 net carbs per 2 tablespoons.
*Original recipe calls for 1 cooked potato (31) instead of cauliflower; it changes the net carbs to 6.7 per 2 tablespoons.
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