Chicken shawarma is usually cooked on a spit, but Nigella uses an oven to cook this delicious version. She says: 'Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed (proper) pitta, lemon wedges and a tahini sauce, as made below.'
Take a large re-sealable freezer bag and put the chicken thighs in it.
Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce.
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 220°C/gas mark 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 44 x 34 x 1.5cm – 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 yogurt 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, itemised in my introduction.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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