Tag Archives: roasted

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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Lemon Roasted Potatoes

Lemon Roasted Potatoes

  • Servings: 2
  • Difficulty: easy
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Greek Lemon Roasted Potatoes
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A while back I went to a Greek restaurant and had this lemony potato and chicken dish. The lemon was so unique to me at the time that every time I make anything Greek or Mediterranean I try to squeeze these in. Given that the price of lemons is out of control you should consider this side dish as a delicacy.

Ingredients:
2 russet potatoes
1 cup of olive oil
5 lemons juiced
¼ cup of red onion minced
4 cloves garlic, chopped
1 tbs Oregano
Kosher Salt and Pepper
1/2 cup chicken stock

Directions:
Mix your vinaigrette. Cut your potatoes. Use about 1 cup of the vinaigrette and pour over the cut potatoes in a glass dish. Roast in a 425 degree oven for about 45mins. Checking on them and turning them. Add a little chicken stock to keep from drying out.

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Updated Peas and Carrots

Updated Peas and Carrots

  • Servings: 2
  • Difficulty: easy
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Roasted Carrots and Peas
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To compliment our chicken I decided to do a carrot and pea recipe with roasted potatoes.
Carrots roasted turn even sweeter and syrupy not to mention soft. Paired with the sweet peas with spices was a perfect compliment to our savory chicken.

The spices and lime juice really wake up this traditional side. The cumin and coriander bring some earthiness while the lime juice and ginger bring a pop to the sweet roasted peas and carrots. If you are looking for an easy side that might bum the kids out when they see it but cause them to raise an eyebrow when you force them to take a bite…this might be it.

Ingredients:
Carrots (peeled and quartered)
1 cup of Frozen Peas
2 tbs of olive oil
½ tsp coriander
½ tsp ground ginger
1 tsp of cumin
Lime juice
Kosher Salt and Pepper

Directions:
First Roast your carrots in a sheet pan with salt, pepper and oil at 400 for about 20-30 mins. Then remove and add your spices and lime juice and stir in your peas. Cook for another 5-10mins.

Hatch Green Chili Pork Pot

Hatch Green Chili Pork Pot

  • Servings: 10
  • Difficulty: easy
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My wife bought me Louis Lambert’s cook book called Big Ranch, Big City.  Given that it is Hatch chili season, I immediately skimmed recipes that included or could accommodate this green goddess from Hatch, NM.  It’s close to the original but I increased the tomatoes, added beer and seasoning.

This is a fiery pot of earthiness. The cumin, ancho chili powder, cilantro and Hatch green chilies really ground this dish. The heat isn’t a punch you in face kind of heat but that lovely slow building heat that after the forth bite has you sweating and sniffling. Probably not a first date dish unless you’re cruel or hell bent on hooking up with a fire breather. Come to think of it, serving it to certain people might actually be fun to watch.

You will want a piece of bread or warm tortillas to help you along. If you want to dial back the heat use fewer chilies and make sure you skin the membrane on the inside (white ridges). Chicken could be a nice substitute and as a bonus it would cut down on the cook time. The fat in the pork it takes a little longer to break down.

Enjoy with a beer or milk

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Ingredients:
4 lbs trimmed pork butt and then cubed in to dice sized cuts
4 lbs roasted hatch chilies (skinned, seeded and diced)
2 yellow onions diced
8 garlic cloves minced
2 medium russet potatoes (dice size)
12 cherry tomatoes dice into halves
3 tps dried oregano
3 tps ground cumin
2 tps ground ancho chili
2 tbs Kosher Salt and Pepper
3 cups chicken broth
1 beer (shiner bock)
¼ cup of fresh cilantro

Directions:
1. Roast the chilies until their skins are blistered (broil in oven or on a grill). Once completed charred put them in a brown bag to steam or a covered bowl.  Skins should rub off. Remove the outer charred skin, cut the top and filet it open to remove seeds. Cut into ribbons and then cut crossways into small “stamps”.
2. Skillet on high heat with flavorless oil to take the heat.  Take the diced pork butt and toss with salt and pepper and add to skillet to get a nice crust on them. Remove from heat and set aside.
3. In a large pot (medium), add olive oil and add diced onion and cook until translucent. Then add your minced garlic for 1 min. Add your tomatoes and spices and cilantro, chilies, browned pork and chicken broth.
Let is simmer to break down the pork ( about 1.5 hours) then add your diced potatoes about 40mins before serving and let them get tender.

Roasted Hatch Green Chilies
Roasted Hatch Green Chilies

420 Herb Roasted Chicken

Herb Roasted Chicken

  • Servings: 2
  • Difficulty: easy
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The herbs really make this dish with that touch of zing from coarse grain mustard and the juiciness from the roasting make this dish stand out despite how easy it is.

Roasted 420 Chicken
Roasted 420 Chicken

Ingredients:
2 chicken breasts
1 tbs ea Rosemary, Thyme, Sage, Lemon verbena
2 cups chicken stock
1/2 lemon squeezed
1 tsp Slap yo Mama seasoning (order on amazon) or use cayenne or Tabasco
1 tbs coarse grain mustard

Marinated 420 Chicken
Marinated 420 Chicken

Directions:
1. 1 Day in advance of cooking …trim chicken breast to your satisfaction and place it into a ziplock bag, add everything but the herbs with a pinch or two of salt.
2. Day of cooking… chop herbs and add to bag while you work on your other sides.
3. 50 mins before your’e ready to eat add a dash of olive oil and all the ingredients into a baking dish (just big enough for the chicken)
4. Roast at 400 for 40-50 mins until juices run clear and chicken is done.

Fresh Herbs
Fresh Herbs