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Reply to "I made the NYT Chicken Schwarma recipe you've all been touting and..."
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]In the recipe in parentheses it says... “(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.)” Do you guys do this extra step, or just serve it out of the oven? Mine is marinading now. Thanks so much. [/quote] I’ve made this dozens of times, and I’ve never done that step. I just let it rest for a couple of minutes, then remove the chicken to a cutting board to slice up, then put the chicken and onions on a platter and serve. I hope you enjoy it, it really is good![/quote] Ohh, interesting! I always do the second step. It seems "unfinished" without crisping it up in the skillet. [/quote]
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