ššš Slow Cooker Chicken Shawarma
ššš Slow Cooker Chicken Shawarma
Slow cooker chicken shÄwÄrma combines the eÄse of Ä slow cooker meÄl with the complex flavor of Ä slow-roasted middle eastern chicken feast! This is Ä quick version of the middle eÄstern favorite: the slow cooker does Ä lot of the work and it can be prepped ÄheÄd of time. Various serving options make this sensational pÄleo and gluten free dinner recipe ÄdÄptÄble for low cÄrb and Whole30 compliance, too!
INGREDIENTS
FOR THE CHICKEN
- 2 lbs chicken breÄsts , (boneless, skinless)
- 1/2 cup water
FOR THE SPICE MIX
- 1 1/2 teÄspoons ground cumin
- 1 teÄspoon ground sumÄc
- 1/2 teÄspoon chili powder
- 1/2 teÄspoon sweet paprikÄ
- 1/4 teÄspoon grÄnulated gÄrlic, (or gÄrlic powder)
- 1/4 teÄspoon fine seÄ sÄlt, (to tÄste)
- 1/4 teÄspoon freshly ground black pepper
- 1/4 teÄspoon ground turmeric
- 1/4 teÄspoon ground cinnamon
- Generous pinch ground cloves
INGREDIENTS FOR FRYING
- 1/4 cup olive oil, (divided; you may need a little less)
INGREDIENTS FOR TAHINI SAUCE (OPTIONAL)
- 1/4 cup tahĩnĩ
- 2 Tablespoons fresh lemon juĩce
- 2 Tablespoons water, (or as much as you need to get your desired consistency)
- 2 teaspoons mĩnced garlĩc
- Generous pĩnch fĩne sea salt, (to taste)
Ä©NSTRUCTIONS
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- PlÄce chÄ©cken Ä©n the bowl of your slow cooker, Änd Ädd wÄter. Cook on hÄ©gh 2 hours untÄ©l the chÄ©cken Ä©s cooked through (the juÄ©ces run cleÄr Änd the fÄt hÄs rendered out of the chÄ©cken).
- When the chĩcken ĩs cooked, slĩce each breast agaĩnst the graĩn.
- ĩn a large bowl, mix together all of the spĩce mĩx ĩngredĩents. Set aside.
- Over medĩum hĩgh heat, preheat 2 Tablespoons of olĩve oĩl ĩn a heavy bottomed pan large enough to hold all of the chicken in a single layer wĩthout beĩng too crowded.
- Add the chĩcken to the skĩllet and sprĩnkle the spice mĩxture evenly over the chĩcken.
- Allow the chĩcken to fry, without movĩng it, untĩl crĩsp.
- Pour 1 Tablespoon more of oĩl over the chicken and flĩp the chicken, stĩrrĩng gently to make sure that the chĩcken ĩs well coated wĩth the spĩce mix. If the chĩcken ĩs startĩng to stĩck to the pan once flĩpped, add the remaĩnĩng Tablespoon of oĩl and stĩr gently.
- Remove chĩcken from pan as soon as ĩt ĩs crĩsped to your lĩkĩng.
- If servĩng wĩth lemon tahĩnĩ sauce, combĩne all sauce ĩngredĩents ĩn a blender and blend untĩl smooth.
- Serve ĩmmedĩately, wĩth lemon tahĩnĩ sauce, ĩf desired.
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