This is better than the one in the Avengers.
3-4lbs (1360-1814g) chicken thighs, boneless
1.5 tablespoons (15g) kosher salt
1.25 tablespoons (8g) sweet paprika
1 teaspoon (>1g) turmeric powder
1 teaspoon (5g) granulated sugar
1 tablespoon (8g) ground cumin
1.5 teaspoons (4g) ground cinnamon
2 teaspoons (3g) ground cardamom
1 teaspoon (2g) ground black pepper
1 large tomato
1/3 cup (70g) extra virgin olive oil
1 white onion, thinly sliced
10 cloves garlic, thinly sliced
2.5 teaspoons (10g) instant yeast
1 tablespoon (15g) granulated sugar
1 cup (236g) water
2 tablespoons (24g) extra virgin olive oil, plus additional for brushing
2 teaspoons (8g) kosher salt
3/4 cup (175g) yogurt
3.5 cups (525g) all-purpose flour
3 cups (709ml) white distilled vinegar
1 cup (236ml) water
2 teaspoons (10g) sugar
1.25 tablespoons (5g) kosher salt
Cheesecloth, 2 x 2”
1 teaspoon (2g) cumin seeds
1 tablespoon (3g) coriander seeds
3 large carrots, sliced
2 large cucumbers, sliced
3 red Fresno chilies, sliced
2.5 tablespoons (35g) unsalted butter
1/3 cup (60g) orzo
2.5 cups (220g) rice
2 cups (240g) chicken stock
1.25 cups (120g) garlic cloves
2.5 teaspoons (7g) kosher salt
3.5 tablespoons (52g) lemon juice
3 cups (600g) vegetable oil
1/4 cup (59ml) ice water
Cucumber Yogurt Side:
1 tablespoon (2g) finely chopped mint
2 tablespoons (8g) finely chopped dill
1 large cucumber, deseeded, diced
2 cloves garlic
2 tablespoons (24g) olive oil, plus more for serving
Zaatar for topping
Parsley leaves for garnish
Salt to taste
2 red bell peppers, charred
4 Anaheim peppers, partially charred
1 garlic clove, grated
3 tablespoons (2g) finely chopped parsley
1/2 teaspoon (>1g) fresh thyme, finely chopped
1/2 teaspoon (>1g) ground cumin
2 tablespoons (30g) lemon juice
1/4 cup (53g) olive oil
Salt and pepper to taste
2.5 cups (375g) all-purpose flour
3/4 teaspoon (7g) fine sea salt
3/4 cup (171g) water, warm
5 tablespoons (55g) extra virgin olive oil
3/4lb (340g) baby spinach, rough chopped
3 cloves garlic, finely chopped
10oz (283g) feta
1 cup (14g) parsley leaves
1.5 cups (135g) Kasseri cheese, grated - Optionally
Salt to taste
1.75 cups (415g) tahini
3/4 cup (80g) shelled pistachios + more for garnish
1/2 cup (113g) water
1 pound (454g) sugar
Place chicken in a large mixing bowl, add all the spices, and mix until well combined and thoroughly coated.
Top a chicken thigh with a few onion and garlic slices, then place it on your “vertical grill” skewer and slide it down. Next, place another piece of chicken with garlic and onion on top, but this time in the opposite direction to have a uniform, rounded piece.
Repeat this process until you have stacked all the meat and place the tomato on top. Next, place the skewer in the vertical grill, light it up and cook on low for about an hour or until cooked through and lightly charred.
Slice some of your chicken, place it into a piece of your fresh homemade flatbread, and garnish with your favorite side dishes.
Whisk yeast and sugar into your water until dissolved and set aside for 5 minutes. Then add olive oil, salt, and greek yogurt; mix until combined.
In a large mixing bowl, add ½ of your flour; next, add all your yogurt mixture; mix until you get a batter, then add the rest of the flour and stir until you get a rough dough.
Knead by hand for 3 - 5 minutes until you get a smooth dough. Place in a greased bowl, cover with plastic wrap, and rise for 1 hour or until doubled in size.
Punch it down, and divide it into 10 evenly sized pieces, around 91 grams each. Roll each piece into a ball, cover it with a damp towel and let them rest for 10 minutes.
Roll each ball into a circle, dusting with flour as needed, then lightly brush the top surface with olive oil. Heat a 10 - 12” skillet over medium heat, and once hot, add your flatbread with the greased side down and cook for 1 - 1.5 minutes or until the top start to get bubbles.
Brush the other side with olive oil, flip and cook for another 1.5 - 2 minutes or until toasted golden brown. Repeat with the remaining balls and place them in a towel to keep them warm.
In a medium saucepan, add vinegar, water, sugar, and salt; bring to a boil
For sachet.- In a cheesecloth piece, add fennel and coriander seeds; wrap and tighten it with kitchen twine.
Place all your veggies into a heat-proof container, add in your sachet, and pour your hot vinegar mixture. Place plastic wrap over the pickles to keep them submerged and cool at room temperature.
Start by rinsing and washing the rice three times. Then, in a medium saucepan, add butter and heat over medium; once melted and bubbling, add orzo and toast while stirring for 2 minutes or until lightly browned.
Add in rice and toast for 1 minute; add to your rice cooker and the chicken stock, and cook until done.
Cut each piece of garlic in half and remove the center germ from each garlic clove if necessary.
Place all garlic in a food processor, along with salt, and pulse a couple of times until finely minced. Next, add 1 tbsp of the lemon juice until paste forms, then add another tbsp of lemon juice and process it until smooth.
While processing, drizzle ½ cup of vegetable oil and then a splash of water. Repeat this process until you have used all the oil and water.
Cucumber Yogurt Side:
In a medium bowl, add yogurt, mint, cucumber (reserve a few pieces for garnish), garlic, oil, and mix until combined.
Place your mix in a bowl, and garnish with the rest of the cucumbers, parsley leaves, Zaatar, and a drizzle of olive oil on top.
Set a wire rack over an open flame and char your peppers; place them into a bowl, cover them with plastic wrap, and let them sweat for 10 minutes.
Remove the plastic wrap, remove the seeds with a paper towel, wipe off the bell pepper's skin, and cut them into 2” chunks.
Place in a bowl, add the rest of the ingredients and mix well.
In a medium-sized bowl, add flour, salt, and mix, then add water and oil. Mix until you get a rough dough. Next, knead by hand for 5 minutes or until smooth. Cover with plastic wrap and let it rest for 10 - 15 minutes.
Remove from the bowl and dust with flour as needed. Split into 4 even pieces, roll each piece into an 8 x 14” rough rectangle.
In a medium bowl, add spinach, garlic, and eggs; toss and squeeze with your hands—season to taste with salt.
Spread filling on the lower side of your dough, followed by some feta, a few parsley leaves, and Kasseri cheese on top.
Fold the top side over, remove any air pockets and seal all sides using water. Heat a 12” nonstick skillet over medium-high, add a couple of tbsp of oil, and once hot, add your pastry and cook for 3 minutes pressing down lightly or until golden brown. Flip and cook for another 2 - 3 minutes; slice it into 3 - 4” pieces and enjoy while hot. Repeat with the remaining pieces.
Spray an 8.5 x 4.5” loaf pan with cooking spray, and line it with parchment leaving an overhang on the long sides.
In a medium-sized bowl, add tahini and pistachios; mix until combined.
In a sauce pot, add water and sugar; heat to medium, and once it boils, increase heat to high until the temperature reaches 250F. Then, cut off the heat and add your “caramel” to the tahini mixture while constantly stirring. Stir for 30 - 40 seconds or until it begins to pull from the bowl.
Pour mixture into a loaf pan with additional pistachios on top and cool down completely until it sets.