Baked Shawarma-Spiced Chicken

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. Place the breadcrumbs in a bowl; season with salt and pepper. Pat the fish dry with paper towels; season on both sides with salt and pepper. Transfer to one sheet pan, skin side down. Evenly spread or brush the spiced butter onto the seasoned fish, then top with the seasoned breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Place on the upper oven rack and bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F. 

Meanwhile, transfer the potato wedges to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Place on the lower oven rack and roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Once the potatoes have roasted about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tzatziki, and as much of the hot sauce as you’d like, depending on how spicy you’d like the sauce to be. Serve the baked fish with the roasted potatoes and finished kale. Top the chicken with the sauce. Enjoy!