A recipe from Nigella Lawson’s ” Simply Nigella”.
Ingredients
- 12 skinless and boneless free range chicken thighs
- 2 unwaxed lemons
- 100 ml olive oil
- 4 plump garlic cloves finely grated or minced
- 2 dried or fresh bay leaves
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried chilli flakes
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 tsp sea salt flakes
- Lettuce leaves to serve
- For the shawarma sauce:
- 250 g plain yoghurt
- 4 tbsp tahini
- 1 plump garlic clove finely grated or minced
- good pinch fatsalt or to taste
- 1 tbsp pomegranate seeds
- Warm Pitta breads to serve
Servings:
Instructions
- Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients.
- Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
- When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature.
- Tip the contents of the freezer bag into a shallow roasting tin – about 44x34x1.5cm and make sure all the chicken thighs are lying flat and not on top of one another before roasting in the hot oven for 30 minutes, by which time they should be cooked through and golden on top.
- When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
- Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them. Serve with the pittas
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