h1

easy shawarma-spiced roasted chicken

January 16, 2020

Simple go-to weeknight roasted chicken recipe.

1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 tablespoons olive oil
salt to taste
pepper to taste
1 1/2 pounds boneless, skinless chicken thighs, trimmed

just combine the spices, mix with the oil, pour over chicken, and bake your favorite way

I like getting the oven pre-heated (425 or 450; any lower and the chicken will bake pale and won’t roast,) starting the cast-iron over med-high heat, and scorching the skin until it shrinks up a bit.
Then I flip the thighs, and finish off in the oven. Depending on the size of the thighs, you may only need 10 to 15 minutes in the oven!

adapted by friedsig from Rhoda Boone via bon appetit

+

They say to serve with pita, a cucumber-tomato salad with red onion, and a simple tahini-yogurt sauce. I ate it with my fingers, dipped in a tahini-yogurt-lemon-garlic sauce similar to her recipe here. The spices were very subtle – nothing a picky eater would reject – not spicy, or strongly spiced – just a little something different to mix up your roasted chicken routine. For my taste, I would probably double the spices next time, and definitely add the cucumber-tomato salad. And, hey, if you’re too broke or too lazy to eat it with pita, just say you’re being gluten-free and paleo and keto! I’m not broke; I’m just “watching my macros”!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: