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.
Directions for: Middle Eastern Poutine with Shawarma Chicken
Ingredients
Fries and Eggplant2 russet potatoes, scrubbed and cut into thick fries
2 Chinese eggplants, cut into thick rounds
3 Tbsp olive oil
tsp salt
Shawarma Chicken1 boneless, skinless chicken breast, sliced into thin strips
1 Tbsp olive oil
1 Tbsp honey
tsp smoked paprika
tsp ground cumin
tsp allspice
tsp turmeric
tsp salt
⅛ tsp ground black pepper
Gravy1 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
tsp lemon juice
tsp salt
Toppings & Assembly1 cup crumbled feta cheese
cup roughly chopped fresh cilantro
1 tsp minced fresh red chili
1 Tbsp pomegranate molasses
Directions
Fries and Eggplant1. Preheat oven to 425F. 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 Chicken1. 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.
Gravy1. 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, zaatar or baharat, lemon juice and salt. Continue to cook, whisking constantly, until bubbling and thick, about 2 minutes.
Toppings & Assembly1. Layer fries, eggplant and chicken on plates or shallow bowls, and top with gravy, feta, cilantro and a drizzle of pomegranate molasses. Serve.
Source and Credits
Recipe courtesy of Allison Day
See more: Bake, Chicken, Comfort Food, Great Canadian Cookbook, Main, Middle Eastern, Vegetables