Fuyu Persimmon Rice Pilaf, Oven-Roasted Chicken Shawarma

This was a double header dinner. Two new recipes:  Fuyu Persimmon Rice Pilaf and Oven-Roasted Chicken Shawarma. Persimmons were in season and we wanted to eat this Japanese delicacy. The Fuyu are the harder Persimmons hard like an Apple. Both recipes worked out. We will make the Pilaf again, when Fuyu are back in season.

We started with Chicken Soup from Friends and Family! Their Chicken Soup is the best!

Fuyu Persimmon Rice Pilaf

Epicurious

 

INGREDIENTS

Makes 4 servings

 

¼      cup finely chopped shallot

1       tablespoon olive oil

1       cup long-grain white rice

1       tablespoon finely chopped peeled fresh ginger

¼      teaspoon cinnamon

1       cup chicken broth

¾      cup water

½      lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped

½      cup finely chopped fresh cilantro

Fresh lemon juice to taste

 

PREPARATION

 

1.    Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.

 

2.    Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.

 

Oven-Roasted Chicken Shawarma

New York Times

 

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

 

INGREDIENTS

Yield:4 to 6 servings

 

2       lemons, juiced

½      cup plus 1 tablespoon olive oil

6       cloves garlic, peeled, smashed and minced

1       teaspoon kosher salt

2       teaspoons freshly ground black pepper

2       teaspoons ground cumin

2       teaspoons paprika

½      teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

2       pounds boneless, skinless chicken thighs

1       large red onion, peeled and quartered

2       tablespoons chopped fresh parsley

 

 

PREPARATION

 

1.    Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

2.    When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

3.    Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)

4.    Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.