Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shawarma-Spiced Chicken Legs With Za’atar Fries
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 35 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 183 milligrams
- Sodium
- 1131 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Sugar
- 0.4 grams
- Protein
- 36 grams
Give chicken parts a kick by tossing them in this full-flavored spice coating before high-heat roasting until tender with a crispy skin. Frozen fries are a convenient side, which are elevated by giving them a touch of spice as well. Serve with prepared sides such as hummus, olives and pickled vegetables.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 35 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 183 milligrams
- Sodium
- 1131 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Sugar
- 0.4 grams
- Protein
- 36 grams
Ingredients
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Directions
- Put 2 rimmed baking sheets in the oven and preheat to 450 degrees F. Whisk together the olive oil, garlic, cumin, coriander, ginger, cinnamon, allspice and 1 teaspoon each salt and pepper in a large bowl. Add the chicken and toss until well coated.
- Carefully place the chicken on one of the hot baking sheets, skin-side up. Roast 10 minutes, then add the fries to the other baking sheet in an even layer. Bake the chicken and fries until the chicken is cooked through and crisp and the fries are golden brown, 23 to 27 minutes.
- Transfer the fries to a large bowl. Sprinkle with the za’atar and salt to taste and toss until evenly coated.
- Divide the chicken and fries among plates. Serve with olives, tabouleh, hummus, pickled vegetables and/or pita bread.
