Crispy Chicken Shawarma

For Chicken Marinade:

Boneless, skinless chicken thighs - 2 pounds, sliced thinly

Plain yogurt - 1/4 cup

Olive oil - 2 tablespoons

Tomato paste - 2 tablespoons

Hot sauce - 1 tablespoon

Lemon juice - 1 tablespoon

Minced garlic - 2 teaspoons

Paprika - 1 1/2 teaspoons

Salt - 1 1/2 teaspoons

Sumac - 1 teaspoon

Coriander - 1 teaspoon

Allspice - 1 teaspoon

Black pepper - 1/2 teaspoon

Cardamom - 1/4 teaspoon

In a large bowl, mix the yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom until smooth.

Add the chicken slices and toss until they are thoroughly coated with the marinade.

While the chicken can be cooked immediately, for better flavor, marinate it in the refrigerator for up to 24 hours if possible.

Heat a large skillet over medium-high heat and add a little oil.

Place the marinated chicken in a single layer. Cook without moving for 3 to 4 minutes to get a golden sear.

Stir and continue cooking for another 5 to 7 minutes, stirring occasionally to get charred edges.

Cook until the chicken is fully cooked and caramelized in places.

For the Garlic Sauce:

Garlic Cloves - 1/3 cup

Neutral Oil - 1 cup

Salt - 1/4 teaspoon

Lemon Juice - 2 tablespoons

Sour Cream - 1/4 cup

Mayonnaise - 1/4 cup

Put the garlic cloves and salt in a food processor and blend until the garlic is finely minced and pasty. Scrape down the sides as necessary.

With the processor running, gradually add about half of the neutral oil in a thin stream to start emulsifying and thickening.

Add half of the lemon juice and continue processing.

Slowly drizzle in the remaining oil while the processor is running, then add the rest of the lemon juice. This alternating method helps the sauce emulsify and become thick and creamy, taking around 8 to 10 minutes in total.

Add the sour cream and mayonnaise and process until smooth. Taste and adjust the salt if needed. Refrigerate until ready to use.

For the Spicy Sauce:

Olive oil - 2 tablespoons

Unsalted butter - 2 tablespoons

Hot sauce - 1 tablespoon

Tomato paste - 1 tablespoon

Pomegranate molasses - 1 teaspoon

Paprika - 1 teaspoon

Salt - a pinch

Combine the olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt in a small bowl.

Whisk until smooth and well mixed.

For Assembly:

Large flour tortillas or Middle Eastern flatbread

Garlic dressing

Hot sauce

Pickles, sliced into long strips

Cooked French fries

Pomegranate syrup

Warm the tortillas or Arabic flatbread.

Spread a generous amount of garlic sauce on the bread.

Add the crispy chicken shawarma, a handful of fries, and pickle strips.

Drizzle lightly with pomegranate molasses.

Wrap tightly like a shawarma.

Brush the outside of each wrapped shawarma with the spicy sauce.

Heat a skillet or grill pan over medium heat and lightly grease it with oil, butter, or ghee.

Place the shawarma seam-side down and toast for 2 to 3 minutes on each side, turning until the outside is golden and slightly crispy.

Chicken Couscous Tfaya

For the Chicken:

Olive oil - 2 tbsp.

Unsalted butter - 1 tbsp.

Onion, diced - 1

Turmeric - 1 1/2 tsp

Ginger paste - 1 1/2 tsp

Saffron threads (optional) - A small pinch

Salt & Pepper

Bone-in, skin-on chicken thighs - 2 1/2 lb.

Chicken or vegetable broth - 1 3/4 cup

Cilantro, stems and leaves separated - 1 small bunch

In a large heavy-bottomed pot or Dutch oven, heat the oil and butter over medium heat until the butter is melted and shimmering. Add onions, turmeric, ginger, saffron (if using), salt, and pepper, and cook, stirring occasionally, until softened and fragrant, about 3 to 5 minutes.

Add the chicken and mix it with the onions and spices, then pour in the broth and add cilantro.

Turn up the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer the chicken for about 40 minutes.

For the T’faya Sauce:

Olive Oil - 2 tbsp.

Unsalted Butter - 2 tbsp.

Onions, thinly sliced - 2 lb.

Raisins, soaked in hot water for 10 minutes and then drained - 1 cup

Chicken or vegetable broth - 1/2 cup

Honey - 3 tbsp.

Ground Cinnamon - 3/4 tsp

Salt & Pepper

While the chicken is simmering, heat oil and butter in a large skillet over medium-low heat until the butter is melted and shimmering. Add the sliced onions, cover, and cook, stirring occasionally, until soft and translucent, about 15 to 25 minutes. Add the drained raisins, stock, honey, cinnamon, salt, and pepper, and simmer uncovered, stirring frequently, until most of the liquid evaporates and the onions become golden brown and jammy, about 15 to 20 minutes.

For Serving

Couscous - 4 servngs, cooked

Toasted Sliced Almonds - 3/4 cup

Cilantro

Arrange warm cooked couscous on a large serving platter or individual plates, top with chicken and some broth, and generously spoon t’faya sauce over the top. Garnish with toasted sliced almonds and reserved cilantro leaves.

Serve any leftover broth in individual bowls on the side.

Thandai

Almonds - 1/2 cup

Cashews - 1/2 cup

Pistachios - 1/2 cup

Melon seeds - 2 tbsp.

Peppercorns - 10

Fennel seeds - 1 1/2 tbsp.

Cinnamon stick - 1

Poppy seeds - 1 1/2 tbsp.

Cardamoms - 4

Rose petals - 2 tbsp.

Milk - 4 1/2 cups

Saffron - 1 tsp soaked in 1/4 cup warm milk

Sugar - 1/2 cup

In a large bowl, combine the Almonds, Cashews, Pistachios, Melon seeds, Peppercorns, Fennel seeds, Cinnamon, Poppy seeds, Cardamoms, Rose petals, and add enough water to cover the nuts. Soak for at least 2 hours or overnight for optimal results. Drain thoroughly, reserving the soaking water.

Peel the soaked Almonds and then place the drained Nuts in a blender with ¾ cup of the soaking Water. Blend until smooth.

Add Milk to this paste along with the Saffron-Milk mixture and Sugar; blend until creamy and smooth.

Refrigerate the Milk for at least 3 hours.

Serve chilled in individual glasses, garnished with chopped nuts and Saffron strands.