1/18/2024 0 Comments Zankou chicken garlic recipePlace the chicken bag in a large Pyrex and place it on the bottom shelf of the refrigerator (you don’t want to put it on a higher shelf and have chicken juice oozing all over each shelf). Tie the bag and flip it several times to coat the chicken. Put the chicken in a large plastic bag (can be plastic produce bag) and pour the spice mixture on top of the kitchen. Remove from heat and add the remaining ingredients except the chicken in the pan. Stir until the spices darken in color and are aromatic. Add the ingredients (black pepper-paprika) to the pan. Heat 3 T of oil on medium heat in a heavy bottom frying pan until the oil shimmers. With all the flavor packed in this dish, you won’t miss it.ĥ pounds bone-in, skinless chicken thighs There is no point in spending money on 10 spices you’ll never use again. If you don’t have all of the spices, omit some. Last thing - this chicken has a spice list a mile long. You can eat the chicken cold on top of a salad or with a side of roasted veggies. If you want individual portions, wrap pieces of chicken in Saran wrap and slide the wrapped chicken into a Ziploc bag. For optimum results estimate how much you won’t eat and freeze that amount immediately. ![]() Trader Joe’s sells a mild version of the sauce called “garlic spread-dip”. My Armenian says my garlic sauce is similar to but not Zankou Chicken’s. I believe the real name for the sauce is toum. Garlic sauce is a staple at Zankou Chicken and their large secret. Turnips were no where to be found when I made this dish - blame it on summer and/or on COVID so I used pickled okra.Īlong with the chicken, the actual wrap can be stuffed with spinach and arugula, radishes, Persian cucumbers, parsley and garlic sauce. Zankou Chicken uses pickled turnips colored with beet juice (the most beautiful pickles there ever was and an Armenian staple). We like dipping veggies with hummus on the side and you always need pickles for the acidic kick. Pita bread is easy easy (read as very easy) to make, but it does take time and accounts for bulk of the kitchen time. Regular grocery store pita won’t do the trick because they’re too small and too thick to fold over the filling. As a last resort, buy large tortillas or sandwich wraps. If you don’t have excess to an ethnic grocery, you can make your own or purchase lavash from a regular grocery. If you make everything from scratch the day you want to eat it, plan to spend about 5 hours in the kitchen plus a little bit of prep on the previous day. This wrap was inspired by the chicken tarna wrap and approved by my Armo. Chicken tarna, cooked on a spit and based on shawerma, is the bolder and more confident cousin of the gyro. ![]() To this day I can’t eat one without thinking of her.įast forward 15 years and my Armo husband introduced me to the chicken tarna wrap from Zankou Chicken which got its start in Beirut by a Lebanese Armenian family. It was with her I fell in love with my first gyro. ![]() She was my gateway to ethnic cuisine and my always food enabler. My dad’s oldest sister, took me on all kinds of food adventures.
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