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Chicken Thighs with Shawarma Spices

Name: Chicken Thighs with Shawarma Spices
Prep time: 900 s
Cook time: 900 s
Total time: 2100 s
Yield: 4
Ingredients: 1/2 teaspoon Spices cinnamon ground; 1/2 teaspoon Spices coriander seed; 1/2 teaspoon Spices cumin seed; 1/4 teaspoon Spices paprika; 1/4 teaspoon Spices cloves ground; 1/4 teaspoon Spices turmeric ground; 3 teaspoons Salt table; 2 pounds Chicken dark meat thigh meat only with added solution raw; 125 grams Nestle Milkpak Yogurt; 2 tablespoons Mayonnaise reduced fat with olive oil; 1 Unit Garlic raw; 3 tablespoons Vinegar red wine; 1 pound Tomatoes red ripe raw year round average; 1 teaspoon Spices oregano dried; 1/4 teaspoon Spices pepper black; 1/4 cup Oil olive salad or cooking; 250 grams Onions yellow sauteed; 2 pieces Bread naan plain commercially prepared refrigerated

35'

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This dish features chicken thighs seasoned with a blend of shawarma spices, served alongside a yogurt sauce, tomato salad, and naan.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dinner

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Spices, cinnamon, ground

1/2 teaspoon Spices, cinnamon, ground

Spices, coriander seed

1/2 teaspoon Spices, coriander seed

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Spices, paprika

1/4 teaspoon Spices, paprika

Spices, cloves, ground

1/4 teaspoon Spices, cloves, ground

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Salt, table

3 teaspoons Salt, table

Chicken, dark meat, thigh, meat only, with added solution, raw

2 pounds Chicken, dark meat, thigh, meat only, with added solution, raw

Nestle Milkpak Yogurt

125 grams Nestle Milkpak Yogurt

Mayonnaise, reduced fat, with olive oil

2 tablespoons Mayonnaise, reduced fat, with olive oil

Garlic, raw

1 Unit Garlic, raw

Vinegar, red wine

3 tablespoons Vinegar, red wine

Tomatoes, red, ripe, raw, year round average

1 pound Tomatoes, red, ripe, raw, year round average

Spices, oregano, dried

1 teaspoon Spices, oregano, dried

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Onions, yellow, sauteed

250 grams Onions, yellow, sauteed

Bread, naan, plain, commercially prepared, refrigerated

2 pieces Bread, naan, plain, commercially prepared, refrigerated

Chicken Thighs with Shawarma Spices

Nutri value

Go to instructions

Instructions

5 Steps

35'

Total

15'

Preparation

15'

Cooking

Waiting

Step by step

1 of 5

Season Chicken

Mix cinnamon, coriander, cumin, paprika, cloves, turmeric, and 2 teaspoons salt in a small bowl. Evenly coat chicken with the mixture; set chicken aside.

Check

2 of 5

10'

Combine Ingredients

In a small bowl, combine yogurt, mayonnaise, garlic, and 1 tablespoon vinegar. In a medium bowl, toss tomatoes with oregano, pepper, 2 tablespoons oil, remaining 1 teaspoon salt, and 2 tablespoons vinegar. Set bowls aside.

Check

3 of 5

10'

Cook Chicken

In a large cast-iron skillet, heat remaining 2 tablespoons oil over medium-high. Cook chicken in 2 batches in hot oil, flipping once, until browned and a thermometer in the thickest part reads 165°F, about 5 minutes per side. Move to a cutting board.

Check

4 of 5

Cook Onion

Add onion to skillet; cook over medium-high, stirring often and scraping up browned bits from the skillet's bottom, until onion is browned, about 5 minutes. Remove from heat.

Check

5 of 5

Serve Chicken

Shred chicken into bite-size pieces. Place on a serving platter with any juices. Add onion and any remaining skillet juices to platter. Top with oregano. Serve with yogurt mixture, tomato salad, and naan.

Check

Marinating for Enhanced Flavor

For deeper flavor, marinate the chicken in the spice mixture for at least 1 hour before cooking.