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   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   
       
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