05 May Honey Shawarma Chicken & Link to NEW Yom Ha’atzmaut/Iyar Shiur
This is a super easy chicken dish, and the results are delicious! I served it Friday night and it was enjoyed by all – family and the company too.
Honey Shawarma Chicken
Preheat the oven to 350*.
In a large roasting pan (I used a heavy duty, large foil roasting pan) place 1 large Spanish (or Vidalia) onion, sliced. To the onions, add 3-4 frozen garlic cubes.
Lay 6-8 chicken bottoms (drumstick and thigh attached) atop the onions and garlic (if you are using 8 bottoms, use 2 onions; for 6 bottoms, I used one).
Sprinkle the chicken generously with Pereg Shawarma Spice.
Sprinkle with mustard powder and parsley flakes.
Drizzle the chicken with light (tasting) olive oil and honey.
Cover the pan tightly and bake on 350* for an hour and a half. Uncover the pan and bake for another 30-45 minutes, basting often with the pan juices, till the chicken is nicely browned.
Serve hot over steamed rice or mashed potatoes, with a vegetable on the side for a complete meal.
Happy cooking, b’tayavon and enjoy!
For your enjoyment and interest, here is the link to a new shiur I presented this morning at the YI of Woodmere, entitled:
L’Tiferet Medinat Yisrael – The Miraculous Survival of Torah & Existence of Knesses Yisrael
Enjoy, kol tuv, and feel free to share with others,