Chicken Thigh Shawarma


After having chicken in some form for dinner three nights in a row last week, the mister wasn’t too keen on the thought of having it for a fourth.  But once he saw and smelled what I was working on he decided to stay open minded.  He liked it so much that he even decided to take leftovers for lunch the next day!

recipe adapted from: family circle magazine/Aug 2017

kitchen tunes: slide/ calvin harris ft. frank ocean & migos

INGREDIENTS:

1/4 C plain Greek yogurt

2 TBSP tahini

6 cloves garlic, grated

6 TBSP fresh squeezed lemon juice

3 tsp lemon zest

3/4 tsp kosher salt

3/4 tsp fresh ground pepper

2 tsp ground cumin

2 tsp paprika

1/2 tsp curry powder

1/8 tsp ground cinnamon

1 1/2 lbs boneless, skinless chicken thighs

1 TBSP olive oil

1/3 C toasted pine nuts

4 TBSP finely chopped parsley

2 C hot cooked white rice

mixed green salad

 

DIRECTIONS:

  • In a small bowl, combine the yogurt, tahini and two cloves of the garlic, 2 TBSP of the lemon juice and 2 tsp of the zest.  Whisk in 2 TBSP water and add 1/8 tsp each salt & pepper.
  • In another small bowl, combine the rest of the garlic, 2 TBSP lemon juice, the cumin, paprika, curry, cinnamon and 1/2 tsp each salt & pepper.
  • Pat chicken dry with paper towels.
  • Heat 1/2 TBSP oil in a large cast iron pan over med-high heat.  Add half the chicken and cook 3-5 minutes per side or until cooked through.  Repeat with the remaining oil and chicken.
  • Transfer the cooked chicken to a cutting board, leaving any brown bits in the pan. Allow the chicken to rest for 5 minutes before slicing it thin.
  • Add 1/2 C water to the pan and stir, scraping the bottom.  Add the spice mixture and cook for 2-3 minutes, until the garlic softens and sauce thickens.
  • Return the chicken to the skillet.  Cook while stirring constantly until the chicken is well coated and heated through, 3-5 minutes.
  • Stir pine nuts, 3 TBSP parsley, 2 TBSP lemon juice, 1 tsp lemon zest and 1/8 tsp each salt & pepper into rice.
  • Top rice with chicken and sprinkle with 1 TBSP parsley (which I forgot to do!) Serve with yogurt sauce and mixed green salad.
  • ENJOY!

 

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