Ingredients
- For the chicken shawarma
- 2 l water
- 200 g red onion
- 1 clove of garlic
- 1 tbsp of shawarma herbs
- 1/2Â l chicken or vegetable stock
- 5 - 6 sprigs of thyme
- 50 ml neutral oil
- For the sumac onion
- 200 g red onion
- 2 tbsp salt
- 50 ml Xeres vinegar
- 15 g sumac
- 15 ml olive oil
- Build Your Croque
- 50 g Etivaz PDO
- 120 g sourdough bread
- 80 g chicken shawarma
- 10 g sumac onion
Instructions
For the chicken shawarma
- Dissolve the salt in water.
- Clean and debone the chicken and leave it in the salt water for 2 hours.
- Drain the chicken, rinse it thoroughly and dry it with paper towels.
- Season with shawarma spices and neutral oil.
- Grill/fry only the skin side until golden brown.
- Thickly slice the onions, coarsely chop the garlic and arrange on a baking tray.
- Arrange the grilled chicken thighs on top of the onions and garlic.
- Sprinkle with thyme and pour in the stock.
- Close the tray carefully with aluminium foil.
- Bake for 90 minutes at 150°C.
- Cool, remove the thyme and place on a board.
- Cut the chicken into strips, chop the onion and garlic and mix well.
- Store in the fridge.
For the sumac onion
- Chop the red onion and put it in a bowl.
- Sprinkle with salt and mix thoroughly.
- Leave to stand for 15 minutes so that the onion becomes sweet.
- Drain the liquid, cover with cold water and drain again.
- Season with sumac and Xeres vinegar and mix by hand.
- Add a dash of olive oil.
- Put everything in a clean jar. The onion can be stored for up to 7 days.
Build Your Croque
- Arrange the chicken mixture on a slice of sourdough bread.
- Arrange the pickled onion over the chicken (about a spoonful).
- Cover with 4 to 5 slices of L'Etivaz PDO.
- Reheat on the grill or the plancha.
Recipe: Le Conteur Restaurant
Picture: Vivi Pham Photography
