Reply to I made the NYT Chicken Schwarma recipe you've all been touting and...

Forum Index » Food, Cooking, and Restaurants

Reply to "I made the NYT Chicken Schwarma recipe you've all been touting and..."

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Juice from 2 lemons
½ 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 
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 
2 tablespoons chopped fresh parsley

PREPARATION 
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, heat oven to 425 degrees. 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.[/quote]

For those that do have a subscription, here is the link:

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma[/quote]

I've made this a few times and always a crowd pleaser. I did have one question on this step "Remove the chicken and onion from the marinade, and place on the pan"....do you pour the remaining marinade( olive oil and juices into the pan)? or do you discard? I tend to use the remaining marinade but it makes it more oily and high calorie (but of course tastier)...just curious...[/quote]

Not PP, but I marinate the chicken in a ziploc bag, and I do just dump everything out on the pan. If I marinated the chicken in a dish, I would just put the chicken and onions on the pan without adding the extra marinade.
[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics