Turkish Chicken Dinner

 Turkish Chicken Dinner
 
Ingredients:
For the Chicken:
1 small onion
2 ½ lbs chicken thigh
¼ cup plain yogurt
1 tbsp tomato paste
2 tbsp olive oil
1 clove garlic
1 tsp paprika
½ tsp black pepper
¼ tsp cumin
1 tbsp salt
 
 
For the Wrap Sauce:
¼ cup ketchup
¼ cup mayo
1 tbsp BBQ sauce
 
For the Wraps:
Shredded lettuce
Pickled Cabbage
Dill pickle slices
Lavash or Flour Tortillas
Red onions, julienned (optional)
 
French fries for serving
 
Instructions:
Prepare the Chicken: Using a food processor or box grater, grate the onion. Place a fine mesh strainer over a bowl and then pour the onion puree into it. Press the puree with the back of a spoon and reserve the liquid that strains out.
 
In a medium bowl, add chicken thighs, onion liquid, yogurt, tomato paste, olive oil, garlic, paprika, black pepper, cumin, and salt. Using a spoon or your hands, combine all ingredients well and mix until the chicken is fully coated.
 
Cover a work surface with two large pieces of plastic wrap. Remove the chicken thighs from the fridge. Place half of the chicken thighs flat onto the plastic wrap, making a rectangle that is about 10-inches wide. Layer the second half of the thighs on top of the first. Starting at the bottom edge, begin rolling the chicken thighs together up to the top of the plastic wrap, creating a large sausage shape. Twist each end of the plastic wrap closed like a candy wrapper, adding an additional piece of plastic wrap if necessary. Then, tie each side with a piece of twine so it is firmly closed. Place in the freezer for at least 4 hours or overnight.

For the Pickled Cabbage:
½ medium red cabbage
1 cup water
1 cup white vinegar
1 ½ tsp salt
½ tsp sugar
3 to 4 garlic cloves

Prepare the Pickled Cabbage: using a mandolin, slice red cabbage into thin slices. Place into a 16oz jar, pressing the cabbage down to fill entirely. In a small saucepan, add water, vinegar, salt, and sugar. Over medium heat, bring the mixture to a boil and then remove from the heat. Place the garlic cloves on top of the sliced cabbage and then pour the hot liquid into the jar. Twist the lid on top and then flip over. Allow to sit for at least 2 hours.❤️

The next day, transfer the frozen chicken into the fridge two hours prior to cooking. We do not want it to thaw fully, but be easier to slice thinly when needed.

Prepare the Wrap Sauce: In a small bowl, add ketchup, mayo, and bbq sauce. Mix to combine and set aside.

Prepare the Wraps: Remove the chicken from the fridge and unwrap. Slice into very thin slices, 1/8-inch or smaller. Heat a nonstick skillet over high heat. Drizzle the pan very lightly with olive oil. Place one layer of sliced chicken on the hot pan, making sure they do not overlap. Cook for 60 to 90 seconds on the first side and then flip and cook an additional 60 to 90 seconds. Remove the chicken from the heat and place in a baking pan with a lid. Drizzle the pan with a little bit more olive oil and repeat until all chicken is cooked.

Using the same pan, heat the tortillas. Place a tortilla on a plate and top with shredded lettuce, cooked chicken, pickled cabbage, dill pickles, and red onions. Drizzle with the wrap sauce. Roll the wrap to close and repeat with each serving. Serve immediately with fresh French fries and and sauce.

Bon appetit!

Notes:*You do not have to prepare all of the chicken at once. You can slice as much as you need and then rewrap it and store in the freezer for next time.