Recipe 3 of 3: Chicken

Well, it too me long enough, but here you go, another tried-and-true recipe, this time from the NYT. I've already made this three or four times, most recently last night. It takes almost no effort at all and is delicious. We load the chicken into pitas, then add sliced cukes and tomatoes and lots of tzatziki, plus rice pilaf on the side (I use the boxed mix from Trader Joe's).

Oven-Roasted Chicken Shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered cut into 8 wedges
2 tablespoons chopped fresh parsley

Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes in a large bowl (or a ziplock plastic bag), then whisk to combine. Add the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat the oven to 425°F. Use the remaining tablespoon of olive oil cooking spray to grease a rimmed baking sheet. Add the onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade and place on the baking sheet, spreading everything across it in a single layer.

Roast until the chicken is browned, crisp at the edges, and cooked through, 30 to 40 minutes. Allow to rest for 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. Last night I forgot to start the rice until late, so I did this part and it was extra good!) Scatter the parsley over the top and serve.

Comments

[Margaret]

This sounds incredible! I would love to try this some time.

[Beth F]

Yes!!!! I've made this recipe a few times myself. I don't do the stovetop thing -- instead I *very* slightly undercook the chicken and then follow the recipe for slicing into bits (well, I generally just shred it) and finish it under the broiler, which crisps it up a bit and doesn't dirty another pan. I use extra garlic, the red pepper flakes, and the cinnamon. I make hummus (or buy it) to tuck into the pitas. I agree -- this recipe is awesome!

[Karen]

Ooh, broiling is such a good idea, thanks! If you like tzatziki, give it a try next time—it's a nice cool counterpoint.

[Beth F]

I bet tzatziki *would* be good. :)

[Tina]

That sounds like a recipe I would like to try. Great flavor combos there.