Mix the strips of the chicken with the olive oil, lemon juice, cumin, paprika, smoked paprika, turmeric, cinnamon, cardamom, salt and black pepper and let sit 60 minutes.
Bowl
2
Heat the pan over high heat with a little oil and fry the onion until golden and crisp at the edges. Transfer to a plate.
⚙ Pan-fryingStoveFrying pan
3
Add the chicken and fry 10–12 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
⚙ Adding to the hot fat and fryingStoveFrying pan
💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Return the onion in the last minute and stir.
5
Serve immediately in a pita with tahini, pickles and schug.
412calories
50 gprotein
3 gcarbs
21 gfat
● protein 50%● carbs 3%● fat 47%
Per serving (293 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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