Lebanese Chicken Sandwich
Directions
- 1Season the deboned chicken leg with a pinch of salt and a small pinch of MSG.
- 2Prepare the spice rub by mixing 1 tsp baharat, 1 tsp curry powder, 1 tsp smoked paprika, and 1 tbsp neutral oil.
- 3Apply spice rub to the flesh side of the chicken leg and set aside for a few minutes.
- 4Prepare 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.
- 5Prepare 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.
- 6In 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.
- 7Flip the chicken, press down again, and cook for another 10 minutes until fully cooked.
- 8To 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.
- 9Slice the chicken and assemble the sandwich with hummus, toum, chicken, Zhoug, pomegranate molasses, hot sauce, and Lebanese pickles.
- 10For the second sandwich variation, use less sauce and fold the pita into a burrito.
- 11Crisp both sandwiches in the leftover chicken fat.
Ingredients
- 1 deboned chicken leg, skin on
- 1 pinch salt
- 1 small pinch MSG
- 1 tsp baharat or falafel seasoning mix
- 1 tsp curry powder
- 1 tsp smoked paprika
- 1 Tbsp neutral oil
- 200 g labneh or dense yogurt
- 2 Tbsp mayonnaise
- 1 small garlic clove, grated
- 1 tsp granulated or freeze-dried garlic
- 1 lime
- 80 g cilantro stems included
- 4 green chilies
- 1 garlic clove
- 0.5 tsp salt
- 1 tsp ground cardamom
- 0.5 tsp ground cumin
- 0.5 tsp curry powder
- 50 g neutral oil
- 2 Tbsp vinegar
- 2 Tbsp olive oil
- 1 tsp red pepper flakes
- 1 Lebanese pita
- 1 hummus
- 1 Lebanese pickles
- 1 pomegranate molasses
- 1 hot sauce
Equipment
knifespoonwhiskfood processorgratersmall cast iron potlightertongsbaking papernon-stick skillet
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