Saturday, March 16, 2019

Chicken Shawarma Tacos

Tacos are always hard to photograph even though they're so delicious!  This is another fantastic Molly Yeh recipe.  I would call these more "wraps" than tacos, especially if you accidentally buy big tortillas rather than taco sized.  Either way, though, the chicken is insanely delicious -- the mix of spices sounds kind of random, but together everything is pure magic.  Tahini sauce adds creaminess, and diced cucumber adds freshness.

Chicken Shawarma Tacos (adapted from Molly Yeh)
Serves 4

1 tablespoon curry powder
1 tablespoon garam masala
1 1/2 teaspoons chicken Better than Bouillon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
1 medium onion
Flour tortillas, to serve
Tahini Sauce, recipe follows
Diced cucumber, to serve

1. In a large bowl, mix together the curry powder, garam masala, Better than Bouillon, lemon juice, 1/2 tsp salt, and 2 T olive oil.  Rub all over the chicken.  Arrange the chicken in a single layer in a baking dish, cover, and marinate at least 30 minutes in the refrigerator. 
2. Preheat the oven to 400 degrees.  Cook the chicken until cooked through, 45 minutes.  Let cool slightly, then slice into bite-sized pieces.
3. Thinly slice the onion.  Heat a little olive oil in a skillet over medium heat, and add the onion.  Cook and stir until browned, 15-20 minutes or so.  Add the cooked chicken as well as any marinade from the dish, and cook until warmed through and starting to brown a bit around the edges, 5 minutes or so.  Taste and adjust seasoning.
4. Warm the tortillas and fill with the chicken mixture, tahini sauce, and diced cucumber.

Tahini Sauce:
1/4 cup tahini
1 T lemon juice
3 T cold water
Kosher salt and freshly ground black pepper

Mix everything together until thickened. Taste and adjust for seasoning.

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