Name: Paul Farag’s shawarma-spiced chicken with toum
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 - 6
Ingredients: 1.5 kg chicken, butterflied; 3 tsp citric acid; Extra-virgin olive oil, to serve; Shawarma spice; 1 tbsp cumin seeds; 2 tsp each ground turmeric, coriander seeds and black peppercorns; 1½ tsp each cardamom seeds and ground nutmeg; 1 tsp each smoked paprika, garlic powder, ground cinnamon and onion powder; Toum; 2 egg whites; 60 ml (¼ cup) lemon juice; 12 garlic cloves (about 50gm), peeled; 500 ml vegetable oil

Paul Farag’s shawarma-spiced chicken with toum

Though you need to start this recipe a day ahead, it truly is minimal effort. Brined overnight, the chicken is moist and tender, elevated by the shawarma spice rub. This dish is a true show stopper.

Serves 4 - 6

Prep

25M

Cook

55M

Total

1H 20M

“Shawarma spice is used on grilled meats throughout the Middle East,” explains Farag. “It’s something we make our own blend of. Here, we’ve shared a version of ours that uses cardamom and turmeric.” Begin this recipe a day ahead.

Ingredients

1.5 kg chicken, butterflied

3 tsp citric acid

Extra-virgin olive oil, to serve

Shawarma spice

1 tbsp cumin seeds

2 tsp each ground turmeric, coriander seeds and black peppercorns

1½ tsp each cardamom seeds and ground nutmeg

1 tsp each smoked paprika, garlic powder, ground cinnamon and onion powder

Toum

2 egg whites

60 ml (¼ cup) lemon juice

12 garlic cloves (about 50gm), peeled

500 ml vegetable oil

Method

1.Place 2 litres water, 50gm fine salt and citric acid In a large non-reactive container with a lid, and whisk until combined. Add chicken and submerge. If there is not enough liquid to cover the chicken, add a little more water. Cover with lid and brine in the fridge overnight.

2.Meanwhile, for shawarma spice, place ingredients in a frying pan and heat, stirring frequently, until fragrant and toasted (1-2 minutes); cool. Transfer to a mortar and pestle and finely grind.

3.Remove chicken from brine and pat dry. Place chicken, skin-side up in a roasting pan fitted with a wire rack; drizzle with oil and scatter with 1 tbsp shawarma spice (or as desired) and season to taste. Stand until chicken comes to room temperature (30 minutes).

4.Preheat oven to 220˚C fan-forced. Roast chicken for 20 minutes then reduce to 180˚C and roast until golden and just cooked (30 minutes); rest for 15 minutes before serving.

5.For toum, place egg whites in a blender and blend on high until white and frothy (8 minutes). Add lemon juice, garlic and 10gm sea salt flakes, and blend for a further 2 minutes. Gradually add oil until thick and emulsified (3 minutes); season to taste and transfer to a serving bowl.

6.Place chicken on a large platter, scatter with extra shawarma spice and drizzle with olive oil. Serve with toum on the side.

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Styling by Steve Pearce