Lebanese Lemon Chicken -Piquant- And for Dessert Refreshing Fruit Salad From Morocco

Cut the meat into 1 cm wide strips. For the marinade, stir the ingredients in a baking dish, add the meat, mix and leave covered to cool for a few hours. Drain the meat, keeping the marinade.

Heat the olive oil in a frying pan and roast the meat over medium heat until lightly browned, about 7 minutes. Add the marinade and heat the whole thing well.

Serve the meat with hummus in pitta fresh bread.

Soak the chickpeas for one night or at least 5 hours.

Drain and bring to a boil in a saucepan of water. Approx.

1 hours, then drain and blend chickpeas, juice of one lemon, oil, garlic, 2 tbsp water and salt in a hand blender until smooth. Serve sprinkled with paprika as a pitta bread spread.

Cut apples and pears with skin removed, without core, into narrow slices. Place 2 slices in a serving bowl form and drizzle with oranges and juice of one lemon to prevent discoloration. Peel the bananas and cut them into thin slices and fold them into the apples and pears. Add the strawberry halves and sprinkle with fresh mint and powdered sugar.

Cut the orange peel into thin strips and cook in water or sugar syrup. Garnish the fruit salad and drizzle with orange liqueur as desired.

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