MSGID: 1:396/45.0 670b00c8
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oven-Roasted Chicken Shawarma
 Categories: Poultry, Vegetables, Citrus, Herbs, Chilies
      Yield: 5 servings
 
      2    Lemons; juiced
    1/2 c  + 1 tb olive oil
      6 cl Garlic; peeled, smashed &
           - minced
      1 ts Kosher salt
      2 ts Fresh ground black pepper
      2 ts Ground cumin
      2 ts Paprika
    1/2 ts Turmeric
        pn Ground cinnamon
           Crushed red pepper
      2 lb Boned, skinned chicken
      1 lg Red onion; peeled,
           - quartered
      2 tb Chopped fresh parsley
 
  Prepare a marinade for the chicken. Combine the lemon
  juice, 1/2 cup olive oil, garlic, salt, pepper, cumin,
  paprika, turmeric, cinnamon and crushed red pepper in a
  large bowl, then whisk to combine. Add the chicken and
  toss well to coat. Cover and store in refrigerator for
  at least 1 hour and up to 12 hours.
  
  When ready to cook, heat oven to 425 degrees. Use the
  remaining tablespoon of olive oil to grease a rimmed
  sheet pan. Add the quartered onion to the chicken and
  marinade, and toss once to combine. Remove the chicken
  and onion from the marinade, and place on the pan,
  spreading everything evenly across it.
  
  Put the chicken in the oven and roast until it is
  browned, crisp at the edges and cooked through, about 30
  to 40 minutes. Remove from the oven, allow to rest 2
  minutes, then slice into bits. (To make the chicken even
  more crisp, set a large pan over high heat, add a
  tablespoon of olive oil to the pan, then the sliced
  chicken, and sauté until everything curls tight in the
  heat.)
  
  Scatter the parsley over the top and serve with
  tomatoes, cucumbers, pita, white sauce, hot sauce,
  olives, fried eggplant, feta, rice - really anything you
  desire.
  
  By: Sam Sifton
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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