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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]Made it tonight and I thought it was absolutely delicious! I didn’t pour the marinade in the pan, but when it was all done cooking there was a perfect amount of juice/sauce in the bottom of the pan. I just cut up the chicken right in the pan so it could soak up more juice. Needed a bit of salt, I thought, so I just sprinkled a bit after I cut up the chicken. Used both breasts and skinless thighs. About 40 minutes at 425. Veggies were the quartered red onions, peeled garlic cloves, baby carrots and diced eggplant. All roasted in the same pan. Yum! Of course my picky kids didn’t love it as much as I did. “Too spicy” said the very sensitive 5-y.o. Next time I think I’ll just eliminate the pinch of cayenne pepper and the black pepper, and cut down on the cumin, see what happens.[/quote]
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