Brimpellizeriman

Shawarma Spiced Chicken and chickpeas

Name: Shawarma Spiced Chicken and chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons lemon juice (from about 1 large lemon); 2 Tablespoons ground cumin; 1 Tablespoon ground coriander; 2 teaspoons ground turmeric; 1 Tablespoon sweet paprika (not smoked); 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (or more or less to taste); 1/4 cup extra-virgin olive oil; 2 teaspoons kosher salt; Freshly cracked black pepper (to taste); 8 boneless, skinless chicken thighs (cut each thigh in half, or 3 pieces); 1 19-ounce can chickpeas (drained and rinsed well); 2 small red onions (sliced in thin wedges); 1 cup Labneh, or plain whole Greek yogurt; 1 garlic clove (grated or minced); 1 Tablespoon fresh lemon juice; 1/4 teaspoon salt; 1 Tablespoon extra-virgin olive oil; flatbread, such as naan or pita; basmatti rice; sliced cucumbers

4 servings

doses

15 minutes

tempo ativo

45 minutes

tempo total

Começar a Cozinhar

Ingredientes

4 Tablespoons lemon juice (from about 1 large lemon)

2 Tablespoons ground cumin

1 Tablespoon ground coriander

2 teaspoons ground turmeric

1 Tablespoon sweet paprika (not smoked)

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (or more or less to taste)

1/4 cup extra-virgin olive oil

2 teaspoons kosher salt

Freshly cracked black pepper (to taste)

8 boneless, skinless chicken thighs (cut each thigh in half, or 3 pieces)

1 19-ounce can chickpeas (drained and rinsed well)

2 small red onions (sliced in thin wedges)

1 cup Labneh, or plain whole Greek yogurt

1 garlic clove (grated or minced)

1 Tablespoon fresh lemon juice

1/4 teaspoon salt

1 Tablespoon extra-virgin olive oil

flatbread, such as naan or pita

basmatti rice

sliced cucumbers

Instruções

Make the marinade: In a small mixing bowl combine the lemon juice, cumin, coriander, turmeric, paprika, cinnamon, cayenne, olive oil, salt, and a few grinds of pepper to taste. Whisk to combine.

Place the chicken in a large bowl and the chickpeas and sliced red onions in another bowl. Add a little more than half of the marinade to the chicken, tuning to coat each piece in the marinade. Mariante for 30 minutes on the counter, or in the fridge for 1-2 hours or overnight. Add the remaining marinade to the chickpea/onion bowl and toss to coat. Set aside.

When ready to cook the chicken, preheat the oven to 425°F and line a large sheet pan with parchment paper.

Arrange the chicken pieces on the sheet pan, leaving behind, and discarding, any extra marinade. Scatter the chickpeas and onions around the chicken pieces, spreading everything evenly across the pan.

Bake for 25-30 minutes or until the chicken is browned and slightly crisped and cooked through.

Meanwhile, make the Lemon-Yogurt Sauce: In a small bowl, stir together all the ingredients. Taste and adjust with more lemon juice, if necessary. Refrigerate until ready to use.

Serve the chicken and chickpeas with lemon-yogurt sauce and any other desired accompaniments.