Dinner recipe
Shawarma-spiced chicken breast roasted with potatoes and onion, finished with cucumber tomato salad and lemon yoghurt.
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Ingredients
knife and chopping board, measuring jug and scales, 3l saucepan, two 30 × 40cm roasting trays, clean food thermometer, colander
Method
For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Heat the oven to 220°C conventional / 200°C fan. Cut washed potatoes into 2cm pieces and onions into thin wedges. Grate garlic. Zest all lemons, measure 30ml juice from half of them and cut the other half into serving wedges; save excess squeezed juice for another use.
Bring all measured water to the boil in a 3l saucepan. Boil potatoes in it for 8–10 minutes until starting to soften, then drain thoroughly. Toss potatoes and onion with half the olive oil, half the garlic and half the lemon zest on a 30 × 40cm tray. Roast for 10 minutes before adding the chicken tray.
On a separate board cut raw chicken into strips no thicker than 2cm. Coat with all cumin, ground coriander, paprika and turmeric and the remaining half of the oil. Arrange without overlap on a second 30 × 40cm tray; wash hands and equipment.
Add the chicken tray to the oven and roast both trays for 15–20 minutes, turning halfway and exchanging shelf positions if needed. Check thickest chicken centres reach 75°C for 30 seconds and potatoes are knife-tender. Remove each component when ready; continue the other if needed.
While roasting, dice cucumber and halve tomatoes. Dress with half the measured lemon juice. Mix all yoghurt with the remaining lemon juice, garlic and zest.
Divide all chicken, potatoes, onion, salad and yoghurt between the servings in this batch, with all reserved lemon wedges.
