Tomorrow, May 14, is Mother’s Day. A completely made up holiday that is geared to guilt you into treating your mother nicely one day a year. One day. Per year.
Fortunately, I was taught at a very early age that we should treat our mothers nicely every day of the year. And I do. I’ve taught the posse to do the same, and I’m sure they will pass the tradition down to their children someday.
I don’t even want to think that far into the future…
Anyway, I do have something special planned for dinner tomorrow, mostly because the posse and J will be home – and lately that’s a rare occurrence. I’m leaning towards a fab feast of steak and sous vide lobster, then this strawberry cheesecake galette for dessert.
I’m sure my newest cocktail obsession will be making an appearance on Instagram, as well.
For now, J and I are off to see Alexander and his girlfriend all dressed up for Prom. Then I might weep a tiny bit over a baby picture or two…
Deconstructed Chicken Shawarma
- 1/3 cup extra-virgin olive oil
- 6 tbs fresh lemon juice
- 5 garlic cloves, minced
- 1 tbs sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp crushed red pepper
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 2 pounds bone-in chicken thighs
- 2 medium red onions, cut into 8 wedges
- naan bread, shredded lettuce, and cilantro (for serving)
In a large bowl, whisk the olive oil with the lemon juice, garlic, and spices. Add the chicken and onions and turn to coat in the marinade. Cover and refrigerate for 1 hour or overnight.
Preheat the oven to 450°. Line a large rimmed baking sheet with foil and arrange the chicken on it. Add the onions. Scrape any remaining marinade in the bowl over the chicken. Roast for about 40 minutes, until the chicken and onions are browned and the chicken is cooked through. Transfer the chicken to a cutting board and coarsely shred with a knife and fork.
To serve, arrange lettuce on a plate, top with chicken, then cilantro.