Tag Archives: Pickles

Roasted Chicken Shawarma with Cosmic Hummus

Roasted Chicken Shawarma with Cosmic Hummus

  • Servings: 2-4
  • Difficulty: easy
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Roasted Chicken Shawarma with Cosmic Hummus
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Apologies for the infrequent posts lately, but I have been traveling a lot so haven’t been able to cook much. The other night I was in the mood for some good Middle Eastern food. We have a place locally that makes this crave worthy shish tawook where the chicken is perfectly moist and full of flavor with little burnt parts from the flames.

I decided to roast mine in the oven versus over the flames on skewers. Roasting does allow you to keep it nice and moist because it simmers in the juices imparting more and more flavor as it cooks. Another note is I used chicken breast because my lovely wife hasn’t come around on the greatness of chicken thigh meet. When I make dishes where she can’t tell I will slide a few thighs in there.

I’ve made hummus several ways… garlic, roasted pepper, jalapeno etc..but I spotted a recipe from a local joint called the Cosmic Cafe that used cucumber and cilantro which sounded good due to the freshness they would add. It was different and a good compliment to the tangy and spicy schwarma. I used store bought Naan bread and also a box of Rice a Roni. The rice and pasta combo just works. Don’t use the package seasoning in those boxes but instead make your own mix with high quality spices.

Ingredients:
Chicken Schwarma
2 free range air chilled chicken breasts
1 white onion sliced
stems of cilantro (leftover from hummus)
4 cloves of smashed garlic
2-3 lemons juices
squirt of Sriracha
1/2 cup of olive oil
splash of pickle juice
1 tbs of paprika
1 tbs of turmeric
2 tsp of ground cumin
1 tsp of cayenne pepper
1 tsp of red pepper flakes
Kosher Salt and Pepper

Cosmic Hummus
2 cans of Garbanzo Beans
1 lemon juiced
1/2 cup of olive oil
1/2 pealed cucumber
handful of cilantro
2 tsp of garlic powder
1 tbs of paprika
Pinch of cumin
Kosher salt and Pepper to taste

Directions:
Prep: wash your cilantro, peel your cucumber, cut your onion, juice your lemon and smash your garlic. Score your chicken breast. Also for the cilantro rip off a handful for the hummus and put the rest in the marinade for the chicken.

1. Marinate your chicken. Add everything into a Zip-Lock bag and let it marinate over night or at least two hours. The lemon will help tenderize the chicken and the spices get an opportunity to be absorbed into the chicken.

2. Make your hummus but rinsing your garbanzo beans and pull out some of those shells you will find. Personal preference. Add the beans, cucumber, cilantro, garlic into a food processor and pulse. Slowly add your lemon juice and then your olive oil. I put 1/2 cup of olive oil in my ingredients but eyeball it and add as much as you like or until you get the hummus to the consistency you like (thick or thin). Add your spices and let it blend for 5 minutes more.

3. Preheat your oven to 400 degrees. If you like dryer chicken use a larger pan like a 9 x 13 or go with a smaller dish or pan if you want it more juicy. Add all the contents into the pan and roast the chicken for about 40 minutes. Check on it about thirty minutes into the roasting and turn it or move things around. I flipped mine because I was going to a “wetter” chicken. When your chicken is cooked, remove the cilantro and discard, Remove your chicken and slice it into the bite sized pieces and add it back into the pan and move it around to coat it in the sauce. Serve the chicken and onions with your sides…

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Pesto Presto Chicken Sandwich

Pesto Presto Chicken Sandwich

  • Servings: 2
  • Difficulty: easy
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Pesto Presto Chicken Sandwich
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Despite being armed with the information about bread being the body’s kryptonite, I love it. Perfectly thick sliced chewy, toothy sourdough and some cheese and I am fine. Jill loves for me to make special sandwiches. I saw some recipes around chicken and pesto and thought I would make a sandwich around it.

I also had finished off a jar of dill pickles and had some left over pickle juice so decided to use that as my chicken marinade. The pickle brine really makes a great marinade. It doesn’t come across as too “pickely”. I also wanted to use goat cheese for tang. To play on that tang I added some jarred sun-dried tomato pesto sauce to my goat cheese.

Also I broiled the sourdough to get a nice crust on the inside while keeping the other side pillow soft. So many things going on with this sandwich. Two pestos in play give an herbaceous main note. The pickle juice brine, goat cheese and sun dried tomatoes bring acid and tang. Really delicious sandwich. A slice of crispy bacon would also be a nice addition.

Ingredients
2 chicken breasts (free range, air chilled)
Sourdough loaf of bread
I small package of goat cheese
1 Jar of sun dried tomato pesto
1 jar of basil pesto
Olive oil
Arugula lettuce
Pickle juice
Mont Jack cheese (not necessary but we had some shredded leftovers)

Directions
1. Marinate your chicken breasts in pickle juice for as long as you can. Pound it to be the same thickness so that it cooks evenly. IMG_0049

2. Grill your chicken until cooked through. Get some nice grill marks on both sides. Set aside to rest.

3. With oven on broil. Slice your bread and add a little olive oil and a pinch of salt. Broil until brown and crusty on one side. IMG_0050

4. Take your goat cheese at room temperature and add the tomato pesto until you enjoy the taste. I probably used 2 tablespoons. IMG_0052

5. When bread is toasted add to one side (top) the goat cheese spread. To the other side, add your chicken after you sliced it on the bias. Spread it on the bread and top with the basil pesto. About a tablespoon. Top with arugula and then your tomato pesto bread topper. Slice and enjoy.
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