Chicken Shawarma

Chicken Shawarma

Remember the Shawarma White Sauce I posted about the other day… Well, here is the chicken they made on the Today Show to go with that sauce. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. This chicken has an incredible flavor and was very easy to prepare. We really enjoyed eating this chicken in butter lettuce leaves. Yum!

Chicken Shawarma

Category: Chicken, ENTREES

Servings: 5-6 Servings

Chicken Shawarma

Ingredients

  • 3 garlic cloves
  • 3/4 cup olive oil
  • 2 teaspoons sea salt
  • Juice of 1 large lemon
  • 1 TBS turmeric
  • 1 TBS cinnamon
  • 1 TBS freshly ground black pepper
  • 1 TBS cumin
  • 1 TBS smoked spicy paprika
  • 10 – 12 boneless, skinless chicken thighs
  • 2 medium white onions, sliced
  • To Serve:
  • Bibb lettuce leaves
  • Sliced red cabbage
  • Cilantro, parsley and mint
  • Harissa sauce

Instructions

  1. Add garlic to a blender with 1 teaspoon of olive oil and a pinch of salt and process until smooth.
  2. Transfer the mixture to a large bowl and add the rest of the olive oil, lemon juice & spices. Whisk to combine well.
  3. Add chicken and onions to the bowl and mix until covered well with the spice mixture. Cover and refrigerate for a minimum of 12 hours or up to 48.
  4. Preheat oven 425°F.
  5. Place chicken on a foiled & parchment paper lined baking tray (do not overcrowd the tray; use two if needed). Place in oven for 30-40 minutes and cook until chicken is cooked through & edges are crispy.

Notes

This was adapted from the original recipe shared by Ayesha Nurdjaja, the executive chef of Shuka in New York, on the Today Show.

http://michellesipsandsavors.com/chicken-shawarma/

Chicken on a Stick

Chicken on a Stick

ENTREES

Chicken on a Stick is a Fiesta phenomena! Every year, during the 4-day run of A Night In Old San Antonio this booth sells 30,000-40,000 of these skewers. Can you say long lines??? My version is oven-baked, instead of fried, & it’s hubs approved. You know…it’s one of those dishes where is says “this is good” over & over! Oh, & no lines w/my version! Viva Fiesta!

Chicken on a Stick

Category: Chicken, ENTREES

Servings: 8 Servings

Chicken on a Stick

Ingredients

  • 8 chicken thighs
  • 2 cups flour
  • Sea salt and pepper
  • 1 egg
  • 1 1/2 cups milk
  • 1 package panko bread crumbs
  • Avocado oil spray
  • Wooden skewers & foil
  • Fresh jalapeños

Instructions

  1. Preheat oven to 375 degrees. Prepare a baking sheet with foil and parchment paper.
  2. Mix flour, salt and pepper in shallow container. Set aside.
  3. Mix egg and milk in a shallow container. Set aside.
  4. Place panko crumbs in a shallow dish.
  5. Insert a skewer in each chicken thigh.
  6. Dredge the chicken thighs in the flour mixture, followed by dipping the thighs in the milk & egg mixture, and end by dredging in the panko. Place the prepared thighs on the parchment paper. Spray both sides of each thigh with avocado oil.
  7. Wrap each skewer with a bit of foil so they do not burn while baking.
  8. Bake for 20 minutes and turn the thighs. Return to the over for another 15-20 minutes.
  9. While the thighs are baking, grill the jalapeños to get a few grill marks. Insert a jalapeño on the skewer of each chicken thigh.
http://michellesipsandsavors.com/chicken-on-a-stick/

Chick Peas, Rice & Chicken

Chick Peas, Rice & Chicken

ENTREES

This one pan dish is awwwwwwsome! It is outstanding for meal prep or for a large family meal. Now, forgive me ahead of time… I’m using one of my fav foil pans. I just can’t stop! Anyway, this dish is best served in a bowl and devoured while cozied up in a comfy chair. And it’s pretty darn healthy. What are you waiting for ~ get busy and make this!

Chick Peas, Rice & Chicken

Category: Chicken, ENTREES

Servings: 10-12 Servings

Chick Peas, Rice & Chicken

Ingredients

  • 2 TBS Olive Oil
  • 1 1/2 cups rice (I used Texmati White Rice)
  • 1 yellow bell pepper, sliced into small strips
  • 1/2 onion, sliced into strips
  • 10-12 deboned chicken thighs
  • 2 1/4 cups chicken broth
  • 3/4 cup Cookwell & Company Green Chile Stew mix (I get this at my local grocer, HEB. It can be ordered online.)
  • 1 (15 oz) can of chick peas, drained
  • Lawry’s Seasoned Salt and Cracked Pepper

Instructions

  1. Preheat oven to 375 degrees. Grease a large pan. I use a large steam table pan (20.75L x 13W x 5.75H)
  2. Drizzle olive oil on bottom of the pan. Then sprinkle rice evenly on top, followed by the bell pepper and onion.
  3. Place the chicken thighs on top and then pour chicken broth over, evenly.
  4. Spoon green chile mix between the chicken thighs. Do the same with the chick peas.
  5. Season the chicken with the salt and pepper.
  6. Cover with foil and bake for 1 hour. Remove foil, increase oven to 400 degrees & cook an additional 15 minutes (to brown top of chicken).
http://michellesipsandsavors.com/chick-peas-rice-chicken/

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