Thursday, 13 August 2015

Toum Chicken - Chicken with Garlic Sauce

Lebanese Toum Chicken Recipe

You must be wondering what in the world is Toum, especially if you are not familiar with Lebanese cuisine. Toum in Lebanon means Garlic. Toum or garlic sauce which is served in Lebanese restaraunts with Kebabs. But it is also used as a marinade to cook along with chicken or fish because it is actually more of a paste than a sauce. This Toum goes very well with anything barbecue or roast. But I have tried it in a different way to come up with a finger licking snack which gets ready in not more than 20 minutes, including preperation. Yes, you read it right!

Toum Chicken - Chicken with Garlic Sauce
Toum Chicken - Chicken with Garlic Sauce 
Toum Chicken - Chicken with Garlic Sauce
Toum Chicken - Chicken with Garlic Sauce
Since, they day I started eating Shwarmas and Hummus and Falafels and Pita Breads, I have been so in love with Lebanese cuisine. So, when I was looking at making something unique and new using classic Lebanese method, I came across this and gave my own twist to it.

The chicken came out really tangy due to lemon and with oozing flavors of Garlic. Made in less oil so it was healthy too.

Here is the recipe:


  1. 1 Chicken breast cut into medium size pieces.
  2. 1 medium sized lemon
  3. 7-8 garlic cloves
  4. 2 table spoons Olive oil
  5. Salt to taste

  1. To make Toum or the Garlic sauce/marinade, first combine garlic, olive oil, salt and half a lemon juice in a blender.
  2. Blend it till it turns out into fine smooth paste. There is a traditional method of making this sauce by using mortar and pestel but in blender it is much easier.
  3. Now heat 1 tea spoon oil in a non stick pan.
  4. Add the chicken pieces and stir fry them for about 5-7 minutes till they are cooked properly.
  5. Squeeze half of lemon juice on chicken and stir well.
  6. Add the garlic sauce, stir and cook for another two minutes.
  7. Serve hot with Love!
Well, that is it. The Toum Chicken is ready. This will give you an out of the world taste that I got last night. Totally apt to go with chilled beer, that you will realise once you eat it!

So, I hope you liked this recipe too!

Do leave your comments and subscribe to my blog for wonderful recipes like this.



  1. Will it turn brown as posted. I m cooking at mid flame covered or not ??

  2. Hi, yup. Medium flame uncovered. When stir frying, you never cover it. Hope it solves your query. And btw. How did it turn out.

  3. The taste turned out great. Only down side -- i always have with boneless chicken is , they get rubbery a bit hard , difficult to chew . Yo have any solution to avoid them . I read people saying to cook them on low flame , tightly covered for 10 minutes to preserve juices.

  4. Well... Boneless chicken gets rubbery only when it is over cooked. Cook on low medium flame and ensure you dont over cook.


Leaving your comments here is the best way to engage with my blog. Got feedback or questions? Do leave them in comments. Though they are moderated but be sure that I will definitely get back to you. Thanks.