Chicken Shawarma Curry

With Crispy Wedge Potatoes

Hear me out on this one. I know it sounds weird but it was an effective meal to a) use up ingredients that were about to go to waste and b) satisfy tastebuds we didn’t know needed such care.

The cream cheese took the place of the traditional coconut milk in this pantry inspired recipe and does it ever deliver on creaminess. I also added hummus to the sauce which added such flavour and nutrients to the dish.

I’m referring to this as a curry because curry means spice blend and my shawarma spice blend is something I always have at the helm. It’s my favourite blend for seasoning vegetables and chicken when they need a warm and uplifting flavour profile. The one I use is from Eating Out Loud by Eden Grinshpan.

I served this with potato wedges - not something I usually make but we *loved* it paired with the curry. It is so easy to make, I hope you get to try it!

Ingredients

• 2 tbsp avocado or olive oil

• 1 onion, diced

• 1 zucchini, diced

• 3 tbsp jalapeños (hot sauce or fresh, seeded jalapeños)

• 3 tbsp shawarma spice blend

• 8 boneless, skinless chicken thighs

• 1/2 block cream cheese

• 3/4 cups garlic hummus

• 4 cups chicken stock (low sodium or homemade)

Shawarma Spice Blend

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tsp ground allspice

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp black pepper

• 1/2 tsp cayenne (opt)

• 1/2 tsp ground cardamom

• 1/3 tsp ground cinnamon

***if you don’t have every single one of these ingredients that’s fine! Everyone has their own shawarma blend and whatever you have on hand will be yours! This blend can be stored in an airtight jar for up to 6 months and is incredible on poultry and roasted vegetables.

Wedge Potatoes

5 russet potatoes: cut length-wise into wedges, soaked in cold water for 10-30 minutes.

Dry with paper towel. Toss directly on baking sheet along with:

• 3 tbsp olive oil

• 1/2 tbsp seasoning salt

• 1/2 tbsp pepper

• 1 tbsp Montreal steak spice

Preparation

Preheat your oven to 375°F.

Preheat a 4-5 quart dutch oven on your stovetop to medium-high heat.

Add 1 tbsp oil and place your zucchini face down, sprinkling 1 tsp salt over top. Let them cook and brown without flipping for 8 minutes.

Add onion along with 1 tbsp oil and stir. Cook for 3-4 minutes.

Add spice blend and toast for 1 minutes.

Add jalapeño sauce, hummus, cream cheese, chicken stock. Stir with spatula or wooden spoon until cheese is melted and the ingredients form a luscious sauce.

Add your chicken thighs, bring to a boil.

Remove from heat, cover with lid.

Place your potato wedges in the oven beside your curry dish - preferably on the same rack.

The total cook time is 40 minutes in the oven. Set a timer for 25 minutes to flip your potatoes. Set a new timer for remaining cook time, 15 minutes.

Place your cooked chicken curry in a bowl and serve with wedges overtop. The chicken is juicy and pull apart, the sauce is smooth as velvet and the flavour will transport you.

Bonne Bouffe!

Sneak Peek:

Next week, I will have my perfected recipe for a pancake batter baked loaf made two ways: Maple Blueberry and Cherry Chocolate Swirl!

Leave a comment and tell me what you’d like to see me make for the month of March!