· recipe ·

Chicken Shawarma Gnocchi Bowls

Name: Chicken Shawarma Gnocchi Bowls
Prep time: 55 min
Cook time: 85 min
Total time: 140 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 3 Tbsp Extra-virgin olive oil; 2 Lemons; 4 cloves Garlic; 1 1/2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Sweet paprika; 1/2 tsp Ground turmeric; 1/2 cup Tahini; 1 1/2 lb Boneless skinless chicken thighs; 1 cup Hummus; 12 oz English cucumber; 10 oz Cherry tomatoes; 1 small Red onion

Tahini can tighten when lemon juice first meets it. Whisking in a little water loosens it into a smooth, pourable sauce.

type: Potato · Pan-fried
sauce: Tahini · Chickpeas · Chicken · Vegetables

Time and servings

Prep: 55 min
Cook: 85 min
Total: 140 min
Servings: 6

Nutrition per serving

Calories: about 630
Protein: 35 g
Fat: 31 g
Carbs: 56 g

Marinate the chicken
Finely grate two garlic cloves and the zest from one lemon. Mix them with 1 tablespoon15 ml olive oil, the cumin, coriander, paprika, turmeric, and 2 tablespoons30 ml lemon juice. Coat the chicken and refrigerate while you make and shape the gnocchi below, for at least 30 minutes.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Make the tahini sauce
Finely grate the remaining garlic into the tahini. Whisk in 3 tablespoons45 ml lemon juice and enough cool water to make a pourable sauce.
Grill the chicken
Grill the marinated chicken over medium-high heat, turning once, until the thickest part reaches 165°F74°C. Rest for 5 minutes, then cut it crosswise.
Prepare the bowl vegetables
While the chicken grills, slice the cucumber, halve the tomatoes, and thinly slice the red onion. Set them aside for assembling the bowls.
Heat the cooking water
During the last 10 minutes of grilling the chicken, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and crisp their broad sides until golden.
Assemble the bowls
Divide the hummus among bowls, then add the crisp gnocchi, chicken, and prepared vegetables. Drizzle with the lemon-garlic tahini.