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- Level
- medium
- Prep Time
- 15 mins
- Total Time
- 3 h 55 m
- Serves
- 6
Ingredients
- 2 ½ lbs
- boneless, skinless chicken thighs or breasts, halved lengthwise
- â…“ cup
- freshly squeezed lemon juice
- â…“ cup
- olive oil
- 6
- cloves garlic, minced
- 1 ½ tsp
- salt
- 1 tsp
- freshly ground black pepper
- 2 tsp
- Compliments Ground Cumin
- 2 tsp
- Compliments Paprika
- 1 tsp
- Compliments Ground Coriander
- ½ tsp
- turmeric
- ½ tsp
- Compliments Cayenne Pepper or crushed red pepper
- ¼ tsp
- Compliments Ground Cinnamon
- Yogurt Tahini Sauce (optional)
- 1 cup
- plain yogurt
- ¼ cup
- Compliments Mayonnaise
- ¼ cup
- tahini
- 1
- clove garlic, minced
- 1 tsp
- lemon juice
- Accompaniments
- Pita, chopped romaine, sliced tomatoes, sliced cucumbers
Directions
Step 1
In large bowl, combine chicken, lemon juice, oil, garlic, salt, black pepper, cumin, paprika, turmeric, crushed red pepper, and cinnamon. Stir well to coat. Cover and refrigerate for at least 2 hours or up to overnight.
Step 2
Preheat oven to 200°C (400°F).
Step 3
Transfer chicken mixture in 9 x 5-inch loaf pan. Place on a rimmed baking sheet to catch any drippings. Roast until an instant-read thermometer inserted in the centre of the chicken reads 74°C (165°F), about 45 minutes. Broil for a few minutes for some charring on top. Let rest in the pan for 10 minutes.
Step 4
Tip any juices into a bowl and reserve. Invert chicken onto a cutting board and thinly slice. Transfer chicken to the bowl or char on a pan.
Step 5
For charred chicken pieces, heat a cast iron pan over medium-high to high heat. Add a drizzle of oil and add some of the chicken in one layer; let char without moving in the pan.
Step 6
Serve with pita with thinly sliced onions, pickles, tomatoes, lettuce and yogurt tahini sauce.
Step 7
Yogurt Tahini Sauce: In a bowl, whisk together yogurt, mayonnaise, tahini, garlic, lemon juice and salt until smooth.
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