Lebanese Chicken Sandwich

25 mins
Serves 1
youtube.com

Directions

  1. 1Season the deboned chicken leg with a pinch of salt and a small pinch of MSG.
  2. 2Season the deboned chicken leg with a pinch of salt and a small pinch of MSG.
  3. 3Season the deboned chicken leg with a pinch of salt and a small pinch of MSG.
  4. 4Prepare the spice rub by mixing 1 tsp baharat, 1 tsp curry powder, 1 tsp smoked paprika, and 1 tbsp neutral oil.
  5. 5Prepare the spice rub by mixing 1 tsp baharat, 1 tsp curry powder, 1 tsp smoked paprika, and 1 tbsp neutral oil.
  6. 6Prepare the spice rub by mixing 1 tsp baharat, 1 tsp curry powder, 1 tsp smoked paprika, and 1 tbsp neutral oil.
  7. 7Apply spice rub to the flesh side of the chicken leg and set aside for a few minutes.
  8. 8Apply spice rub to the flesh side of the chicken leg and set aside for a few minutes.
  9. 9Apply spice rub to the flesh side of the chicken leg and set aside for a few minutes.
  10. 10Prepare the toum by combining 200g labneh, 2 tbsp mayonnaise, 1 grated small garlic clove, 1 tsp freeze-dried garlic, zest of 1 lime, and juice of ½ lime. Season with salt and a tiny bit of MSG.
  11. 11Prepare the toum by combining 200g labneh, 2 tbsp mayonnaise, 1 grated small garlic clove, 1 tsp freeze-dried garlic, zest of 1 lime, and juice of ½ lime. Season with salt and a tiny bit of MSG.
  12. 12Prepare the toum by combining 200g labneh, 2 tbsp mayonnaise, 1 grated small garlic clove, 1 tsp freeze-dried garlic, zest of 1 lime, and juice of ½ lime. Season with salt and a tiny bit of MSG.
  13. 13Prepare the Zhoug by combining 80g cilantro (stems included), 4 green chilies, 1 garlic clove, ½ tsp salt, 1 tsp ground cardamom, ½ tsp ground cumin, ½ tsp curry powder, 50g neutral oil, and 2 tbsp vinegar.
  14. 14Prepare the Zhoug by combining 80g cilantro (stems included), 4 green chilies, 1 garlic clove, ½ tsp salt, 1 tsp ground cardamom, ½ tsp ground cumin, ½ tsp curry powder, 50g neutral oil, and 2 tbsp vinegar.
  15. 15Prepare the Zhoug by combining 80g cilantro (stems included), 4 green chilies, 1 garlic clove, ½ tsp salt, 1 tsp ground cardamom, ½ tsp ground cumin, ½ tsp curry powder, 50g neutral oil, and 2 tbsp vinegar.
  16. 16In a cold non-stick skillet, cook the marinated chicken skin-side down over medium heat, covering with baking paper and pressing down with a heavy object for 5 minutes.
  17. 17In a cold non-stick skillet, cook the marinated chicken skin-side down over medium heat, covering with baking paper and pressing down with a heavy object for 5 minutes.
  18. 18In a cold non-stick skillet, cook the marinated chicken skin-side down over medium heat, covering with baking paper and pressing down with a heavy object for 5 minutes.
  19. 19Flip the chicken, press down again, and cook for another 10 minutes until fully cooked.
  20. 20Flip the chicken, press down again, and cook for another 10 minutes until fully cooked.
  21. 21Flip the chicken, press down again, and cook for another 10 minutes until fully cooked.
  22. 22To add smoky flavor, light a small piece of wood or charcoal until red hot, place in a ramekin, and cover the chicken for a few minutes to allow smoke to infuse the meat.
  23. 23To add smoky flavor, light a small piece of wood or charcoal until red hot, place in a ramekin, and cover the chicken for a few minutes to allow smoke to infuse the meat.
  24. 24To add smoky flavor, light a small piece of wood or charcoal until red hot, place in a ramekin, and cover the chicken for a few minutes to allow smoke to infuse the meat.
  25. 25Slice the chicken and assemble the sandwich with hummus, toum, chicken, Zhoug, pomegranate molasses, hot sauce, and Lebanese pickles.
  26. 26Slice the chicken and assemble the sandwich with hummus, toum, chicken, Zhoug, pomegranate molasses, hot sauce, and Lebanese pickles.
  27. 27Slice the chicken and assemble the sandwich with hummus, toum, chicken, Zhoug, pomegranate molasses, hot sauce, and Lebanese pickles.
  28. 28For the second sandwich variation, use less sauce and fold the pita into a burrito.
  29. 29For the second sandwich variation, use less sauce and fold the pita into a burrito.
  30. 30For the second sandwich variation, use less sauce and fold the pita into a burrito.
  31. 31Crisp both sandwiches in the leftover chicken fat.
  32. 32Crisp both sandwiches in the leftover chicken fat.
  33. 33Crisp both sandwiches in the leftover chicken fat.

Ingredients

  • 1 deboned chicken leg, skin on
  • 1 deboned chicken leg, skin on
  • 1 deboned chicken leg, skin on
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 small pinch MSG
  • 1 small pinch MSG
  • 1 small pinch MSG
  • 1 tsp baharat or falafel seasoning mix
  • 1 tsp baharat or falafel seasoning mix
  • 1 tsp baharat or falafel seasoning mix
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 Tbsp neutral oil
  • 1 Tbsp neutral oil
  • 1 Tbsp neutral oil
  • 200 g labneh or dense yogurt
  • 200 g labneh or dense yogurt
  • 200 g labneh or dense yogurt
  • 2 Tbsp mayonnaise
  • 2 Tbsp mayonnaise
  • 2 Tbsp mayonnaise
  • 1 small garlic clove, grated
  • 1 small garlic clove, grated
  • 1 small garlic clove, grated
  • 1 tsp granulated or freeze-dried garlic
  • 1 tsp granulated or freeze-dried garlic
  • 1 tsp granulated or freeze-dried garlic
  • 1 lime
  • 1 lime
  • 1 lime
  • 80 g cilantro stems included
  • 80 g cilantro stems included
  • 80 g cilantro stems included
  • 4 green chilies
  • 4 green chilies
  • 4 green chilies
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground cardamom
  • 1 tsp ground cardamom
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp curry powder
  • 0.5 tsp curry powder
  • 0.5 tsp curry powder
  • 50 g neutral oil
  • 50 g neutral oil
  • 50 g neutral oil
  • 2 Tbsp vinegar
  • 2 Tbsp vinegar
  • 2 Tbsp vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 Lebanese pita
  • 1 Lebanese pita
  • 1 Lebanese pita
  • 1 hummus
  • 1 hummus
  • 1 hummus
  • 1 Lebanese pickles
  • 1 Lebanese pickles
  • 1 Lebanese pickles
  • 1 pomegranate molasses
  • 1 pomegranate molasses
  • 1 pomegranate molasses
  • 1 hot sauce
  • 1 hot sauce
  • 1 hot sauce

Equipment

knifespoonwhiskfood processorgratersmall cast iron potlightertongsbaking papernon-stick skillet