Just as tasty as street meat, with less bacteria!
Mise en Place | |||
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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 | |
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oven, at 425 | |
1 | large bowl |
1 | sheet pan |
1 | cast iron skillet |
Directions | |
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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