Serves 1
Directions
- 1Grind white peppercorns in a spice grinder until fine.
- 2Combine 1 tsp white pepper, 1 tsp coriander, 1 tsp green cardamom, 1 tsp curry, 1 tsp chicken bullion, 1 tsp brown cloves, 0.5 tsp cumin, 1 tsp cinnamon, 0.5 tsp ground thyme, 0.5 tsp oregano, 4g Aleppo pepper powder, a touch of nutmeg, and 2.5 tbsp salt to create the spice mix. Set aside.
- 3Zest two lemons and one orange using a microplane. Juice five lemons and one orange.
- 4In a blender, combine the zest of two lemons, juice of five lemons, zest and juice of one orange, 1.5 tbsp shhata or chili paste, 2 tbsp yogurt, 1 tsp white distilled vinegar, and 4 cloves of garlic.
- 5Add the prepared spice mix to the blender with the wet ingredients.
- 6Blend on high until smooth, about one minute, to break down garlic and mix spices.
- 7Taste the marinade to ensure balance of flavors and seasoning.
- 8Take 4 lbs of boneless skin-on chicken thighs. Remove the skin and save it for later.
- 9Place chicken thighs in the freezer for about 30 minutes to make them easier to slice precisely.
- 10Trim any excess fat from the chicken thighs to ensure consistency.
- 11Slice the chicken thighs into ultra-thin shavings, aiming for some pieces to be thinner for crispiness.
- 12Place the sliced chicken in a bowl. Add about half of the prepared marinade and mix well. Optionally, pour some marinade onto the saved chicken skin.
- 13Cover the marinated chicken and refrigerate for a minimum of one day, ideally two days, for maximum flavor.
- 14Pat the marinated chicken skins dry with a paper towel to remove any excess moisture.
- 15Lay chicken skins in a cold 12-inch non-stick skillet over medium-low heat. Place a chef press or another pan on top to compress them.
- 16Cook the chicken skins for approximately 10 minutes until crispy, or alternatively, lay them on a parchment-lined, sprayed sheet tray, spray aggressively, layer up to three times with parchment in between, top with another sheet tray, and bake at 370°F for 10-15 minutes.
- 17Heat beef tallow in a pan over medium-high heat, ensuring an even coat without the chicken swimming in it.
- 18Sear the marinated chicken pieces in the hot pan. Flip them once they develop a maillard reaction.
- 19Cook the chicken for about 1 to 1.5 minutes per side until done.
- 20Once seared, place the chicken on a finishing tray and tent with foil to keep warm, being careful not to overcook.
- 21For the garlic sauce, combine three egg whites and 3/4 cup of garlic in a blender on a high setting until frothy and smooth.
- 22Transfer the egg white and garlic mixture to a food processor.
- 23Add 2.5 tsp of salt and 3.5 tbsp of freshly squeezed lemon juice to the food processor.
- 24With the food processor running, slowly drizzle in 1 to 1.5 cups (360 ml) of neutral oil (refined avocado or light olive oil) through a funnel in a very light stream until the sauce emulsifies and becomes thick and creamy.
Ingredients
- 1 tsp white peppercorn
- 1 tsp coriander
- 1 tsp green cardamom
- 1 tsp curry
- 1 tsp chicken bullion
- 1 tsp brown cloves
- 0.5 tsp cumin
- 1 tsp cinnamon
- 0.5 tsp ground thyme
- 0.5 tsp oregano
- 4 g Aleppo pepper powder
- a touch nutmeg
- 2.5 tbsp salt
- 2 zest lemons
- 5 juice lemons
- 1 zest and juice orange
- 1.5 tbsp shhata or chili paste
- 2 tbsp yogurt
- 1 tsp white distilled vinegar
- 4 cloves garlic
- 4 lbs boneless skin-on chicken thighs
- 3 egg whites
- 0.75 cup garlic
- 2.5 tsp salt
- 3.5 tbsp lemon juice
- 1 cup neutral oil
Equipment
spice grinderblendermicroplanesheet trayparchment paper12-in non-stick skilletchef pressfood processorfunnel
Tips
- For easier and more precise cuts, freeze chicken thighs for about half an hour before slicing.
- Clean chicken thighs by removing all pieces of fat for consistent texture.
- Slice chicken thighs ultra-thin, almost like sashimi, for better crispiness and flavor absorption.
- Keep some chicken slices thinner than others for varying textures after cooking.
- Save chicken skins and leftover fat. Render the fat for chicken fat and use the skins for crispy crisps.
- Marinate chicken for a minimum of one day, ideally two days, for maximum flavor penetration.
- Press chicken skins firmly with a chef press or another pan in a cold non-stick skillet over medium-low heat to make them crispy.
- Alternatively, cook chicken skins on a sheet tray with parchment paper, sprayed aggressively, layered up to three times, with another sheet tray on top, in the oven at 370°F for 10-15 minutes.
- Sear chicken in beef tallow over medium-high heat until a maillard reaction occurs, approximately 1 to 1.5 minutes per side.
- For garlic sauce, use egg whites to homogenize and achieve a smooth, creamy texture.
- Use a food processor for garlic sauce to prevent overheating and ensure smoother emulsification.
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