Food for the (Gluten Intolerant) Soul

Healthy, easy and delicious dish for dinner

Ingredients:

• 1.5 kg boneless thighs chicken

Spice Blend for Shawarma:

• 1 large garlic clove, crushed
• 3 tablespoons olive oil
• 2 tablespoon cornflour
• 50 gr ‘my spice’
• 20 gr baharat

Instructions:

1. In a bowl, mix together the spices add olive oil until you create a paste,
2. Preheat the oven to 230°C including the narrow iron pan with lid (I use this one)
3. Coat the chicken thoroughly with the prepared paste
4. Remove pan from the oven, (be very careful its extremely hot), place in the pan with the lid on.
5. Roast the marinated chicken in the preheated oven for one hourcovered. At the halfway mark, strain any liquids that accumulate in the pan.
6. Continue cooking until the chicken is golden brown and cooked through, with an overall cook time of 45 minutes to 1 hour.
7. Let the roasted chicken rest for 15 minutes before thinly slicing.
8. Serve the shawarma-spiced roast chicken with a challah bun or pita bread and enjoy!