SPIT ROASTED CHICKEN RECIPES

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NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD



Nigella's chicken shawarma recipe - BBC Food image

Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people.

Provided by Nigella Lawson

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 18

12 skinless and boneless chicken thighs
2 unwaxed lemons
100ml/3½fl oz olive oil
4 fat or 6 smaller 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
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
2 tsp sea salt flakes
lettuce leaves, to serve
250g/9oz plain yoghurt
4 tbsp tahini
1 fat or 2 smaller garlic cloves, finely grated or minced
fat pinch salt, or to taste
1 tbsp pomegranate seeds

Steps:

  • Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, 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 – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) 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, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.

BEST OVEN-ROASTED ASPARAGUS RECIPE - HOW TO MAKE ROASTED …



Best Oven-Roasted Asparagus Recipe - How to Make Roasted … image

Ree Drummond's oven-roasted asparagus recipe is one of the most ridiculously simple vegetable dishes in existence. Make it for the holidays, or a weeknight dinner.

Provided by Ree Drummond

Categories     Christmas    Thanksgiving    dinner    main dish    roasted    side dish    snack

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 4

1 bunch asparagus
4 tbsp. (up to 5 tablespoons) olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat oven to 425 degrees.
  • After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
  • Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
  • Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
  • Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

More about "spit roasted chicken recipes"

NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people.
From bbc.co.uk
Reviews 4.8
Cuisine Turkish and Middle Eastern
  • 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, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.
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