Chicken and Cauliflower "Shawarma" with Cilantro Chickpeas and a Lemon Garlic Yogurt Sauce
INGREDIENTS
- 1 large head cauliflower cut into florets, (halved or quartered if necessary)
- 1 large onion, sliced
- 5 tablespoons olive oil, divided
- Kosher salt and fresh pepper, to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons McCormick's smoked paprika
- 1/2 teaspoon cayenne (or less for a milder flavor)
- 3 cloves garlic, minced
- 6 boneless, skinless chicken thighs, about 1.5 lbs.
- 2 (14 ounces) cans Hanover Garbanzo Beans
- 1/4 cup fresh cilantro, chopped
- Lemon wedges, naan, and yogurt sauce for serving
For Yogurt Sauce
- 1 cup plain yogurt
- 2 tablespoons Duke's mayonnaise
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, finely chopped
- 1 tablespoon lemon juice
INSTRUCTIONS
- Preheat the oven to 425ºF. Line two baking sheet pans with parchment paper. Place cauliflower florets and onion on top of one pan. Season all over with a teaspoon of kosher salt and pepper to taste, and 3 tablespoons of the oil.
- In a small bowl, stir together the cumin, coriander, smoked paprika, and cayenne. Pour half of this mixture over the cauliflower. Use your hands to toss the cauliflower and onions evenly with the oil and spice mix. Transfer both pans to the oven. Roast chicken for about 20 minutes, and the cauliflower for 5-10 minutes longer.
- Place chicken thighs in a large bowl. Season all over with salt (at least another teaspoon). Add the remaining spice mix, the remaining 2 tablespoons of oil, and minced garlic. Toss to coat. Let sit at room temperature while preparing vegetables.
- Drain chickpeas and toss with a little olive oil, salt, pepper, and cilantro. You can add these to the cauliflower for the last 5 minutes of cooking, or leave uncooked which I prefer.
- Remove pan from the oven and let everything rest on the sheet pan for 10 minutes.
- Meanwhile, stir together the yogurt sauce, warm up some naan, and cut the lemons. When the chicken has rested, cut into bite-sized pieces. The chicken should be in 1- to 2-inch cubes or so—about the same size as the cauliflower. Return chicken to the sheet pan or to a serving platter along with the cauliflower. Toss everything together, including the chickpeas Adjust with more salt and pepper if necessary, and squeeze a lemon over everything if desired. To serve, spread naan with yogurt sauce, nestle chicken, and cauliflower inside and eat taco-style. Alternatively, serve the naan on the side and eat with a knife and fork. Serve lemon wedges on the side.
