Middle Eastern Poutine with Shawarma Chicken Recipe

Robust spices and ingredients come together for a twist on classic Canadian poutine. Shawarma chicken, eggplant, vibrant toppings and a spiced gravy gives plain baked French fries a delicious lift.

INGREDIENTS

Fries and Eggplant
2 russet potatoes, scrubbed and cut into thick fries

2 Chinese eggplants, cut into thick rounds

3 Tbsp olive oil

¼ tsp salt

Shawarma Chicken
1 boneless, skinless chicken breast, sliced into thin strips

1 Tbsp olive oil

1 Tbsp honey

½ tsp smoked paprika

½ tsp ground cumin

¼ tsp allspice

¼ tsp turmeric

¼ tsp salt

⅛ tsp ground black pepper

Gravy
1 Tbsp unsalted butter

1 clove garlic, minced

1 Tbsp all-purpose flour or cornstarch

1 cup chicken broth

1 tsp sumac

1 tsp za'atar or baharat

½ tsp lemon juice

¼ tsp salt

Toppings & Assembly
1 cup crumbled feta cheese

¼ cup roughly chopped fresh cilantro

1 tsp minced fresh red chili

1 Tbsp pomegranate molasses

DIRECTIONS

Fries and Eggplant
1. Preheat oven to 425ºF. Line two large-rimmed baking sheets with parchment paper.

2. On one baking sheet, toss potatoes and eggplant with olive oil and salt. Roast for 20 to 25 minutes, until crispy and golden brown.

Shawarma Chicken
1. On second baking sheet, toss all shawarma ingredients. Bake for 10 to 15 minutes (put in oven halfway through baking fries and eggplant), until cooked through.

Gravy
1. In a small saucepan, heat butter over medium heat until foamy. Add garlic and cook until fragrant, about 30 seconds. Whisk in flour and cook for 30 seconds. Slowly whisk in broth followed by sumac, za’atar or baharat, lemon juice and salt. Continue to cook, whisking constantly, until bubbling and thick, about 2 minutes.

Toppings & Assembly
1. Layer fries, eggplant and chicken on plates or shallow bowls, and top with gravy, feta, cilantro and a drizzle of pomegranate molasses. Serve.

Source: foodnetwork.ca