Easy Chicken Djaj Recipe

Chicken Djaj is a simple Middle Eastern chicken dish. It is full of warm spices and fresh flavor. The chicken is cooked with onion, garlic, lemon, and simple spices. The result is tender chicken with a rich and tasty sauce. This dish is easy to make at home. Serve it with rice, pita bread, or a fresh salad for a simple and filling meal. I am following Spinning Grillers Shawarma Djaj (Chicken Shawarma) Authentic Recipe.

Ingredients

For the Chicken

• 2 lb boneless chicken thighs
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• 1 teaspoon salt

For Serving

• 
• 4 to 6 pita breads
• ½ cup toum sauce
• Pickled cucumber slices
• Pickled turnips
• Sliced tomato
• Thinly sliced onion
• Fresh parsley, optional

You can add more or less of the toppings. Keep the chicken as the main part of the meal.

1. Cut the Chicken

Place the chicken thighs on a clean cutting board. Cut them into thin pieces. Try to keep the pieces close in size. This helps them cook at the same time.

Place the chicken in a large bowl. Add the sliced onion and minced garlic.

2. Add the Spices

Add the cumin, paprika, coriander, black pepper, cinnamon, and salt.

Pour in the olive oil and lemon juice. Mix everything well. Make sure the spices cover all the chicken.

The chicken should look well coated. Cover the bowl and place it in the fridge.

Let it marinate for at least 30 minutes. If you have more time, you can leave it for a few hours.

3. Cook the Chicken

Heat a large pan over medium-high heat. Add a small amount of oil if your pan needs it.

Add the chicken to the hot pan. Do not add too much chicken at once. Cook in batches if needed.

Let the chicken cook for a few minutes before moving it. This helps it get a nice brown edge.

Turn the pieces and cook the other side. Keep cooking until the chicken is brown, tender, and fully cooked.

The thickest piece should reach 165°F (74°C).

4. Add Some Char

Once the chicken is cooked, turn the heat up for one or two minutes.

Let a few edges get dark and slightly crisp. Do not burn the chicken.

This small step gives the chicken a taste similar to the browned edges you get from a shawarma grill.

Turn off the heat and let the chicken rest for a few minutes.

How to Make Toum Sauce

Toum is a creamy Lebanese garlic sauce. It is white, thick, and full of fresh garlic flavor. It is a classic match for chicken shawarma.

For an easy homemade toum, you need:

• ½ cup peeled garlic cloves
• 1 cup neutral oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• 2 to 3 tablespoons cold water

Place the garlic and salt in a food processor. Blend until the garlic is very fine.

Add the oil very slowly while the food processor is running. Do not pour it in all at once.

Add a little lemon juice as you go. Continue adding the oil and lemon juice in small amounts.

Add a little cold water if the sauce becomes too thick.

Keep blending until the toum is thick, smooth, and white.

Taste it. Add a little more lemon juice or salt if needed.

Keep the toum cold until you are ready to serve.

What to Serve With Chicken Djaj

Chicken Djaj goes well with many simple sides. Serve it over plain rice to soak up the sauce. You can also serve it with warm pita bread. A fresh cucumber and tomato salad adds a nice crunch. Pickles and yogurt are also good choices.

For a larger meal, serve the chicken with rice, salad, and warm bread. Spoon some of the sauce over the rice before serving.

How to Store Leftovers

Let the chicken cool before storing it. Place it in an airtight container. Keep it in the fridge and use it within 3 to 4 days.

You can also freeze the cooked chicken. Store it with some sauce so it does not dry out. Thaw it in the fridge before reheating. Warm it slowly in a pan or microwave.