Monday, April 6, 2015

Oven-Roasted Chicken Shawarma

I love Shawarma.  There's a few places by my work that sell plates, and they always have a good flavor.  So when this recipe popped up on Facebook, and it looked relative easy, I decided to show D.  He said ok.

While we were making the grocery list we noticed there were no sides, so we added some.  We added pita, tomatoes, cucumbers, peperoncini, and hummus.

The result was very good.  The cooked onions had started to caramelize, and the chicken had a ton of flavor.  I'm not sure if the NI is completely correct, because of the whole marinade thing.
But we would definitely have again.

Oven-Roasted Chicken Shawarma

By Sam Sifton from the New York Times
Time: 45 minutes
Yield: 4 to 6 servings (we got 4)

Photo by ALB

2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Nutritinonal Information (from My Fitness Pal with no sides)
4 Servings
Calories: 560; Total Fat: 39 g; Saturated Fat: 6 g; Monounsaturated Fat: 24 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 198 mg; Sodium: 641 mg; Potassium: 699 mg; Total Carbohydrate: 9 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 45 g

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