Oven-Roasted Chicken Shawarma

OVEN-ROASTED CHICKEN SHAWARMA

adapted from https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

6 servings

There were many good suggestions in readers' comments to this recipe as published in the NYTimes; I have adapted it incorporating several of them. The original recipe called for just 2 lbs. of chicken thighs. I had a package of 2-1/2 lbs and used it all, without changing the measurements for the marinade, which worked out fine—and this way the recipe comfortably makes six servings. Most of the preparation of this dish (both the chicken and the yogurt sauce) needs to be done well in advance, which I like as it leaves nothing to do when the guests arrive except to put it in the oven.

Marinade, chicken, onions

2-1/2 lemons, juiced (with the other half-lemon juiced for the yogurt sauce)

3 T. olive oil

7 cloves garlic, peeled, smashed, and minced

1/2 t. kosher salt

2 t. freshly ground black pepper (I use a small coffee mill to grind this much pepper)

2 t. ground cumin

2 t. paprika

1/2 t. turmeric

a pinch of ground cinnamon

red pepper flakes, to taste (I used a rounded 1/4 t.)

2-1/2 lbs. boneless, skinless chicken thighs

2 large red onions, peeled and cut into 8-12 slices

Yogurt sauce

3-4 cups non-fat plain yogurt (or use yogurt with some fat, if you prefer)

a dollop of mayonnaise

1 large clove of garlic, minced

assorted herbs, chopped (I had fresh basil, mint, and parsley in my garden so used all three. Za'atar was also recommended)

Side dishes

cherry tomatoes or diced garden tomatoes

1 English (or other) cucumber, 1/2" dice

pitted kalamata olives

pita bread or rice (brown or white)

PREPARE THE CHICKEN 4-12 HOURS IN ADVANCE

For the marinade for the chicken, combine in a large bowl the lemon juice, 3 T. olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes; whisk to combine. Add the chicken and toss well to coat. Cover and store in the refrigerator for 4-12 hours.

PREPARE THE YOGURT SAUCE

Whisk together the yogurt and mayonnaise, and then add in the garlic and herbs. Cover and refrigerate for 4-5 hours. (If pressed, and you did this at the last minute, it would also be fine.)

ROAST THE CHICKEN

Preheat the oven to 425 degrees. Grease a rimmed sheet pan with 1 T. olive oil. Add the sliced onion to the chicken and marinade and toss to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading out evenly across the pan. (You can add in a little of the marinade also, but just to wet the chicken a little, not so it is sitting in liquid.)

Put the pan in the oven and roast until the chicken is cooked through, about 30 minutes. Remove from the oven and slice the chicken into small pieces. Serve with the onions, side dishes, and yogurt sauce.

 

Peach Upside-Down Cake

PEACH UPSIDE-DOWN CORNMEAL CAKE

adapted from Cory Schrieber and Julie Richardson, Rustic Fruit Desserts, a cookbook that I highly recommend

serves 8

The original recipe calls for baking in a 10" cast-iron skillet or in eight 5-oz ramekins. I use instead an  8" square Pyrex baking dish, and that works well.  I have always made this with peaches, but the recipe also suggests other stone fruit: apricots, nectarines, plums or cherries. The last time I made this, I forgot to put buttermilk on the shopping list, so I used some dried buttermilk powder that I keep on hand, and the cake was still lovely. Leftover cake is delicious for breakfast! 

FRUIT TOPPING

Enough stone fruit to fill the bottom of an 8" square baking dish (e.g., about 4-5 peaches, sliced)

1/4 cup (2 oz) unsalted butter, melted

1/2 cup packed brown sugar

Preheat oven to 350 degrees.

Melt the butter in a medium saucepan. Add the brown sugar and stir until the sugar dissolves and blends with the butter to form a kind of caramel. Spread the butter/sugar mix on the bottom of the baking pan and arrange the fruit on top of it, arranged in rows or circles or however you like.

CAKE

1-1/4 cups all-purpose flour

3/4 cup fine cornmeal

1-1/2 t. baking powder

1/4 t. baking soda

1/2 t. fine sea salt

1/2 cup (4 oz) unsalted butter, at room temperature

2/3 cup granulated sugar

2 eggs

1 t. pure vanilla extract

1/4 cup buttermilk

Put in a medium-size bowl the flour, cornmeal, baking powder, baking soda, and salt; whisk them together and set aside.

In a larger bowl, use an electric mixer to cream together the butter and sugar, beating for 3-5 minutes, until light and fluffy. Add the eggs one at a time, then the vanilla. Stir in the flour mixture alternately with the buttermilk.

Spoon the batter on top of the fruit and gently spread it over the fruit layer.

Bake for about 40-45 minutes, or until the center of the cake springs back lightly when touched. Allow to cool for at least 20 minutes before flipping over. It's nice to do the flip at the table, so guests can see the transformation.

Delicious served as is, but also nice with some low-fat vanilla cream as an option for a topping.