TZUTC: -0500   
   MSGID: 28351.recipes@1:2320/105 2b656e6a   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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 saute 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   
      
   ... 32 of the world's top 33 economies have Universal Health Care. Who doesn't?   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 10/0 1 18/200 80/1 90/1 103/1 705 105/81 106/201 124/5016   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 221/1 6 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 426 428 470 664 700 240/1120 1634 8001 8002 8005   
   SEEN-BY: 240/8050 266/512 282/1038 291/111 301/1 113 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 371/0 396/45 460/58 633/280 712/848   
   SEEN-BY: 5020/400 1042 5058/104 5075/35   
   PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426