Garlic Chicken a la Noha


  • 1. A combination of chicken pieces: 2 breasts, 2 thighs and 2 drumsticks, for example, preferably with their skin on. I always leave the skin on.
  • 2. For each piece, 2-3 cloves of garlic, crushed coarsely. This depends on taste.
  • 3. For 6 pieces, the lemon juice of 2-3 lemons. Again, this depends on taste.
  • 4. A tablespoon of olive oil
  • 5. Some salt and black pepper


  1. Assuming the chicken pieces are clean and ready to cook, you put all the above ingredients together and mix them well.
  2. Put the mixed ingredients in a pot above the stove, cover and leave them for an hour or so on a very low temperature. If not tender enough after and hour then leave them until they are. Slow cooking does not require much of your attention except noticing if anything starts to burn. 🙂 
  3. Once cooked, pour in an oven tray and grill for a couple of minutes, until the top/skin of the chicken pieces looks a bit crispy/brownish.
  4. Serve warm with your choice of carb and veggie complements.

What makes it special?

When I moved out of my parents’ home, I realized I do not know how to cook at all. I knew how to make two salads, fry an egg and boil some potatoes, if I had to. I saw other students cook but I was impatient and clueless. Most of the time, I ate at the University canteen or dining hall. Often, I ate bars of chocolate instead of meals. One day, I wanted to impress some friends and I invited them for dinner. Panic! I had to cook! I called my mother, Noha, and the above was her simple delicious recipe that I often enjoyed at home. Nothing needs to be really measured and it does not take much time to prepare. Plus, you leave the mixture to cook itself slowly, while you are studying, working or whatever you want to do. Btw, can I just add: some of the friends whom I wanted to impress were visiting from another country and I did want to make them feel welcome.

What’s Your Connection to Princeton?

Resident since 2007

Recipe shared by Anonymous

Photo courtesy of  Canva website

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