HUNGRY GERALD

Shawarma-style chicken is a middle eastern dish that BSK makes—much to the delight of HG. Basically, it’s a chicken stew in a cast iron pan–served (after braising on the stove range) on a bed of basmati rice. Before cooking, chicken thighs are marinated in a mix of olive oil and spices. Best to marinate for an hour. The marinated chicken (and the marinade) go into the pan with stock and garlic—plus a host of spices–turmeric, pimenton, zaatar, cumin, sumac, etc., etc. Also much lemon juice. BSK serves this hearty dish with a Greek yogurt sauce (yogurt enriched with olive oil, lemon juice and crushed garlic). Frank’s hot sauce and Sriracha on the table for those (HG among them) who want to amp up the heat. BSK makes enough shawarma for two suppers (double header). Pita and red wine are good companions for shawarma.