EatinEatOut : Fall 2012
68 WWW.EATINEATOUT.CA CHICKEN: 1. Mix the yogurt and spices. In a large bowl or plastic storage bag, add the chicken thighs, yogurt and spices and smoosh it around until everything is combined. Place in fridge for at least 1 hour or overnight. The longer you leave the chicken, the tastier it gets. 2. Preheat oven to 350º F. Once marinated, heat a large heavy skillet over medium-high heat. Drizzle in enough vegetable oil to coat the bottom of the skillet. Once hot, add chicken, a few at a time to prevent overcrowding, brown, about 2 minutes. Flip the chicken and brown the other side. Move the cooked chicken to a baking sheet and finish browning the rest of thighs. Once they're all browned off, pop them in the oven to finish cooking for 15 minutes or until internal temperature reads 165º F. 3. Remove from the oven and let rest for 5-10 minutes. Slice into strips. Stuff pita pockets with a few spoonfuls of salad, some strips of chicken, tomatoes, pickled turnips, if using, and a drizzle of the tahini sauce. ONION & PARSLEY SALAD: Combine the onion, parsley, lemon juice and olive oil together in a bowl. Sprinkle the sumac in and give it another toss to combine. Leave out at room temperature or place in the fridge until ready to eat. LEMONY GARLIC TAHINI SAUCE: Stir together all ingredients (except water) until combined. Add the water, 1/3 cup at a time until desired texture is achieved. I like mine to be the consistency of a creamy salad dressing, so I add almost all the water. Makes 4 servings. Chicken: 2lb boneless, skinless chicken thighs 1/4 cup Greek yogurt, plain 1/2 tsp ground turmeric 1/2 tsp cardamom 1/2 tsp ground cinnamon 1/2 tsp hot paprika (or sweet) 1/2 tsp cumin 1/2 tsp salt vegetable oil, for cooking ONION & PARSLEY SALAD 1/2 large white or yellow onion, sliced into very thin strips 1 cup flat-leaf parsley, rough chopped 2 tsp sumac 2 Tbsp fresh lemon juice 1 Tbsp olive oil LEMONY GARLIC TAHINI SAUCE 1/4 cup tahini 1 large clove garlic, minced/pressed 2 Tbsp fresh lemon juice 1/2 tsp salt pinch red pepper flakes, optional 2/3 cups warm water TO SERVE pita pockets sliced tomatoes extra sumac pickled turnips Chicken Shawarma Marinating the chicken in yogurt helps the meat stay moist and tangy thanks to the tenderizing enzymes it contains.