Chicken Schwarma with Avocado Tehina by Paula Shoyer
by
Beth Warren
April 19, 2021
My good friend Paula Shoyer, an amazing chef and cookbook author,
came out with a delicious cookbook titled THE INSTAPOT KOSHER COOKBOOK.
I couldn’t wait to get my hands on it
because her recipes are always spot on to every detail,
and just creative enough to make your mouth water,
but also practical.
I whipped up this recipe for my family dinner Monday,
but the real treat was Paula cooking along with me on Instagram LIVE
and with those of you who followed!
She was gracious enough to allow me to share it here,
but be sure to follow both of us on Instagram:
Paula: @kosherbaker
Beth: @beth_warren
Ingredients
2 tablespoons extra virgin olive oil, divided
1⁄4 cup (25g) shwarma spice mix, plus 1 teaspoon, divided
1 teaspoon turmeric
2 pounds (907g) dark meat
boneless chicken (pargiyot)
1 cup (236ml) chicken stock or Vegetable Stock (see pages 44 and 47)
1 large onion, chopped into 1⁄2-inch (1.2cm) pieces
2 cloves garlic, roughly chopped 1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper
Avocado Tahini
1 clove garlic
1⁄2 cup (120g) tahini
1 ripe avocado
2 tablespoons fresh lemon juice, from 1–2 lemons
1⁄4 cup (59ml) ice water, or more to make it creamy
2 tablespoons extra virgin olive oil 1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
Rub 1 tablespoon of the oil, 1⁄4 cup (25g) of the shwarma spice, and the turmeric all over the chicken and let marinate in the fridge for 15 minutes to 1 hour. Place the stock into the inner pot and add the chicken pieces.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 10 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
Strain the chicken, reserving 1⁄2 cup (118ml) of the liquid. Wipe out the pot with paper towels and press Sauté. When the display reads “Hot,” add the remaining oil, onions, and garlic and cook for 6 to 8 minutes, stirring occasionally and making sure they do not burn.
Meanwhile, use two forks to break up the chicken into long pieces, but do not completely shred it. Add it to the pot along with another teaspoon of the shwarma spice, salt, pepper, and 1⁄4 cup (59ml) of the chicken cooking liquid. Cook for 3 minutes, stirring often. If the texture becomes too dry, add an additional tablespoon or more of the chicken cooking liquid. Add more salt or pepper to taste.
To prepare the tahini, place the garlic into the bowl of the food processor and chop into small pieces. Add the tahini, avocado, lemon juice, and water and process, scraping down the bowl a few times. Add the oil, salt, and pepper, adding more if necessary to taste, and process until creamy. If the mixture is too thick, add a tablespoon or more of ice water and process again. Serve with the chicken.
