Equipment: Scale, Strainer, Pot, Microplane, Roasting Pan, Strainer, Pot,
Serves: 2-4
Level: Medium
Shopping List
Produce
2 Each Lemon
1/4 Each Garlic Clove
1 Nub Ginger, size of thumb
1 Each Pomegranate (optional)
Mint (optional)
Dry Goods
1 Tablespoon Shawarma Spice
2 Tablespoon Neutral Oil
1 Quart Chicken Stock, unsalted
1 Cup | Basmati Rice
6 Each Saffron Threads
8 Each Dried Turkish Apricot
1 Petal Preserved Lemon Petals
1 Each Bay Leaf
As needed Kosher Salt
Meat
4 Each Chicken Thighs, bone in
Dairy
16 Oz Yogurt, 5% full fat
Shawarma Chicken Thighs
Ingredients
Method
4 Each Chicken Thighs, bone in
As needed Kosher Salt
1 Tablespoon Shawarma Spice
1 Tablespoon Neutral Oil
1/2 Each Lemon, juiced
1 Quart Chicken Stock, unsalted
- Preheat oven to 375 F
- Trim off unwanted fat, but allow skin to remain intact.
- Season with salt & shawarma spice.
- Add lemon juice & neutral oil.
- Massage & let rest for 30 minutes or overnight.
- Place in a roasting pan skin side up.
- Add warm chicken stock just to meet the edges of the chicken skin.
- Bake in an oven at 375 F for 10 minutes (low fan).
- Reduce temperature to 325 F for 10-15 minutes or until internal temperature reaches 165 F.
Tips: when adding the chicken stock don’t allow the chicken skin to get wet.
Persian Rice
Ingredients
1 Tablespoon | 10 g Neutral Oil
1 Cup | 180 g Basmati Rice
1 3/4 Cup | 378 g Water
6 Each Saffron Threads
8 Each | 65 g Dried Turkish Apricot, diced
1 Petal | 20 g Preserved Lemon Petals, diced
1 Each Bay Leaf
1 Nub Ginger, size of thumb
1 Each Pomegranate (optional)
Method
- In a strainer, Rinse rice under cold water until water runs clear.
- Add rice, & oil to a pot that is on medium heat.
- Lightly toast rice.
- Add water, saffron, diced apricots, diced preserved lemon, salt, bay leaf, & ginger.
- Gently stir to disperse & mix all of the ingredients.
- Bring to a boil, & reduce to a low simmer.
- Cover pot with a lid.
- Allow to cook for 10-15 minutes.
- Turn off the heat & keep rice covered for up to 5 min.
- Fluff rice, & remove the nub of ginger.
- Garnish with pomegranate seeds, & chopped mint.
Notes: Sub lemon zest of 1 lemon if you don’t have preserved lemon
Garlic Yogurt
Ingredients
Method
16 Oz Yogurt, 5% full fat
1/2 Each Lemon, zest & juice
1/4 Each Garlic Clove
As Needed Kosher Salt
- In a bowl, add yogurt, lemon zest, juice, & grated garlic clove.
- Season with salt to your liking & store in the fridge up to 5 days.
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