Crispy Shawarma-Spiced Chicken

with Feta, Kale & Oregano Potatoes

35 MIN

4 Servings

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From the Test Kitchen

You’ll make a delightfully crispy coating for chicken breasts by dredging them in flour, spiced butter, and breadcrumbs before roasting in the oven to achieve a golden exterior, then serve it all alongside kale studded with feta and sweet raisins.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 Tbsp Dijon Mustard
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
1¼ cups Panko Breadcrumbs
4 Tbsps Butter
1 bunch Kale
1¼ lbs Golden Potatoes
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1½ oz Feta Cheese
3 Tbsps Golden Raisins
2 cloves Garlic
1 tsp Whole Dried Oregano
1 Tbsp Hot Sauce
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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.

2 Prepare & roast the chicken

In a medium pot, heat the butter on medium until melted (or melt in a large bowl in the microwave). Transfer to a large bowl. Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. Place breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to one sheet pan. Drizzle with olive oil. Place on the upper oven rack and roast 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 165°F.

3 Roast the potatoes

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.

4 Cook & finish the kale

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.

5 Make the sauce & serve your dish

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 roasted chicken with the roasted potatoes and finished kale. Top the chicken with the sauce. Enjoy!