Just as tasty as street meat, with less bacteria!
| Mise en Place | |||
|---|---|---|---|
| SPICES | STAPLES | ||
| 1 tbs | graunlated garlic | 1/2 cup | olive oil |
| 1 tbs | ground cumin | 2 tbs | canola oil |
| 1 tbs | paprika | 2 tbs | kosher salt |
| 1 tsp | tumeric | VEGGIES | |
| 1/4 tsp | ground cinnamon | 1 | lemon, juiced |
| 2 tsp | aleppo pepper | 2 medium | red onions, sliced |
| MEAT | |||
| 2 lb | chicken thighs cut half | ||
| Equipment | |
|---|---|
| oven, at 425 | |
| 1 | large bowl |
| 1 | sheet pan |
| 1 | cast iron skillet |
| Directions | |
|---|---|
| Step | Action |
| 1 | combine lemon juice, olive oil, spices, and salt in bowl |
| 2 | add chicken and onions to bowl, toss, and let sit for one hour (or more in fridge) |
| 3 | place marinated chicken and onion on sheet pan |
| 4 | roast chicken in onion 30 minutes |
| 5 | when done, evac chicken and heat skillet on medium hot |
| 6 | using tongs to hold hot chicken, slice in to strips |
| 7 | add oil to skillet, then chicken and onions. Sear it till you get some browning |
| 8 | evac to platter and serve with tatziki, pita, rice, cucumber, tomato, or just eat it. |
Props
The original source of this comes from the NYT, whose cooking site is the best on the interwebs.
Categories: Mains
