Chopped up seasoned chicken thighs, lettuce, feta, red onion, dill + parsley and garlicky yogurt sauce. Served with fries, pickles, and yogurt sauce.
**Chicken marinate** – Lemon juice, fresh oregano, grated garlic, turmeric, cumin, garlic powder, coriander, olive oil, and salt and pepper. Slice chicken into bite size pieces and let marinate overnight.
**Pita** (more like flatbread) was found in my freezer from a few weeks ago. Recipe I used is by RecipeTin Eats *”Soft Flatbread Recipe (No Yeast)”*
**Yogurt sauce** is greek yogurt, lemon juice + zest, s+p, chopped dill and parsley, grated garlic, garlic powder. Let sit overnight before enjoying.
**French fries**
* Cut into preferred shape – cutting them slightly thicker so there’s less breakage when boiling
* Soak in ice water for 30 mins
* Bring a pot of salted water to a rapid boil. Boil for 10-15 mins. Enough to be cooked but not falling apart.
* Let cool and dry off on a wire rack
* Bring pot of fry oil to 325F. Working in batches, fry for 5-12 mins for their first fry. They’ll have very little to no color.
* I always know when they’re ready to be pulled out when they’re starting to firm up and feel crispy against each other. When you first add the potatoes to the oil, give it a gentle swirl. You’ll “feel” that it’s just soft potatoes swimming in oil. After 5-12 mins, give another stir and you’ll feel the difference.
* Drain on a wire rack.
* This is when I place my fries into the fridge or freezer to cool completely for a few hours. You can also go straight into the second fry if you don’t want to wait.
* Bring oil back to 375-ish. Drop fries into hot oil and try to maintain 325-350F temperature. Fry until they’re golden brown, roughly 5-10 mins. Salt immediately after pulling out of the oil.
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You’re always making delicious looking food. 🏆
Chopped up seasoned chicken thighs, lettuce, feta, red onion, dill + parsley and garlicky yogurt sauce. Served with fries, pickles, and yogurt sauce.
**Chicken marinate** – Lemon juice, fresh oregano, grated garlic, turmeric, cumin, garlic powder, coriander, olive oil, and salt and pepper. Slice chicken into bite size pieces and let marinate overnight.
**Pita** (more like flatbread) was found in my freezer from a few weeks ago. Recipe I used is by RecipeTin Eats *”Soft Flatbread Recipe (No Yeast)”*
**Yogurt sauce** is greek yogurt, lemon juice + zest, s+p, chopped dill and parsley, grated garlic, garlic powder. Let sit overnight before enjoying.
**French fries**
* Cut into preferred shape – cutting them slightly thicker so there’s less breakage when boiling
* Soak in ice water for 30 mins
* Bring a pot of salted water to a rapid boil. Boil for 10-15 mins. Enough to be cooked but not falling apart.
* Let cool and dry off on a wire rack
* Bring pot of fry oil to 325F. Working in batches, fry for 5-12 mins for their first fry. They’ll have very little to no color.
* I always know when they’re ready to be pulled out when they’re starting to firm up and feel crispy against each other. When you first add the potatoes to the oil, give it a gentle swirl. You’ll “feel” that it’s just soft potatoes swimming in oil. After 5-12 mins, give another stir and you’ll feel the difference.
* Drain on a wire rack.
* This is when I place my fries into the fridge or freezer to cool completely for a few hours. You can also go straight into the second fry if you don’t want to wait.
* Bring oil back to 375-ish. Drop fries into hot oil and try to maintain 325-350F temperature. Fry until they’re golden brown, roughly 5-10 mins. Salt immediately after pulling out of the oil.