Marge Perry

<div class="description"> 
 4 tablespoons lemon juice, divided 
 3 tablespoons olive oil, divided 
 2 garlic cloves, finely grated or minced 
 1 teaspoon salt, divided 
 2 teaspoons ground cumin 
 2 teaspoons ground coriander 
 1 teaspoon smoked or regular paprika 
 &frac12; teaspoon turmeric 
 &frac14; teaspoon cinnamon 
 1 &frac12; pounds boneless, skinless chicken thighs 
 1 cup sliced radishes 
 1 &frac12; cups sliced red onion (about 1 large onion) 
 1 cup plain Greek yogurt 
 3 tablespoons tahini 
 1 tablespoon maple syrup 
 1 head romaine lettuce, cut in strips 
 2 tablespoons chopped parsley 
 1 sliced cucumber 
 1 cup halved cherry tomatoes 
 1. Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray. 
 2. Combine the chicken with 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, &frac34; teaspoon salt, cumin, coriander, paprika, turmeric,&nbsp;and cinnamon and toss well. 
 3. Toss the radishes and red onion with 1 tablespoon of the oil and &frac14; teaspoon of the salt. 
 4. Place the chicken on the prepared pan and cook in the oven 10 minutes. Add the onion and radishes and roast another 15 minutes, until the chicken is cooked through and the vegetables are tender. 
 5. While the chicken cooks, make the sauce: combine the yogurt, tahini, maple syrup, remaining 2 tablespoons lemon juice&nbsp;and 2 tablespoons water. Stir until smooth, and add a pinch of salt to taste, if desired. 
 6. Assemble the bowls: spread the lettuce in the bottom of the bowls, and top with piles of the chicken mixture, cucumber&nbsp;and tomatoes. Put a dollop of the sauce in the center, and drizzle a little over the chicken (if desired). Sprinkle with parsley and serve the remaining sauce on the side. 
 MAKES 4 SERVINGS 
</div>

4 tablespoons lemon juice, divided 3 tablespoons olive oil, divided 2 garlic cloves, finely grated or minced 1 teaspoon salt, divided 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon smoked or regular paprika ½ teaspoon turmeric ¼ teaspoon cinnamon 1 ½ pounds boneless, skinless chicken thighs 1 cup sliced radishes 1 ½ cups sliced red onion (about 1 large onion) 1 cup plain Greek yogurt 3 tablespoons tahini 1 tablespoon maple syrup 1 head romaine lettuce, cut in strips 2 tablespoons chopped parsley 1 sliced cucumber 1 cup halved cherry tomatoes 1. Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray. 2. Combine the chicken with 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, ¾ teaspoon salt, cumin, coriander, paprika, turmeric, and cinnamon and toss well. 3. Toss the radishes and red onion with 1 tablespoon of the oil and ¼ teaspoon of the salt. 4. Place the chicken on the prepared pan and cook in the oven 10 minutes. Add the onion and radishes and roast another 15 minutes, until the chicken is cooked through and the vegetables are tender. 5. While the chicken cooks, make the sauce: combine the yogurt, tahini, maple syrup, remaining 2 tablespoons lemon juice and 2 tablespoons water. Stir until smooth, and add a pinch of salt to taste, if desired. 6. Assemble the bowls: spread the lettuce in the bottom of the bowls, and top with piles of the chicken mixture, cucumber and tomatoes. Put a dollop of the sauce in the center, and drizzle a little over the chicken (if desired). Sprinkle with parsley and serve the remaining sauce on the side. MAKES 4 SERVINGS

Things to Do

Columnists

FDMARGE240425

Roasted chicken shawarma bowl

onecms:793976ed-fc22-4ab4-9c6f-8b8944d899c4

Newsday

FDMarge240426

Lifestyle Trending Articles

Jaguars, muscle cars, hot rods are all revved up and ready to be seen.

Car shows

The Beach Boys, Alanis Morissette and Third Eye Blind are among the performers coming to Wantagh this summer. 

Jones Beach concerts

Things to do this weekend

Most Popular

Lifestyle Rail Module

It comes together with store-bought pie dough, slow-cooked onions, plus a sprinkling of feta and fresh rosemary.

Make elegant tarts for festive celebrations

The iconic Italian dish need not be intimidating.

One-pot cacio e pepe recipe for pasta dinner

Spiced pecans are giftable--or a festive topper for salads and desserts.

DIY spiced nuts for holiday gifts

A little grated sweet potato to latkes sweetens the holiday celebration.

How to make latkes

This outrageously delicious dinner is perfect for holiday season entertaining — or a glorious Sunday supper on a cold night.

How to make short ribs braised with red wine

There is something about the sweet-tart glaze against the toasted flavor of this vegetable that elevates all the elements.

How to make Brussels sprouts with balsamic syrup

Things to Do Article Bottom Module

Surely you welcome something you can make in advance for the big meal.

Easy, do-ahead apple crisp recipe for Thanksgiving dessert

Spice-rubbed chicken is roasted with butternut squash and shallots for a quick dinner.

Sheet pan roast chicken recipe for fall-ready meal

These "mac-o-lanterns" are macaroni and cheese served in hollowed-out peppers.

How to make Halloween-themed 'mac-o'-lanterns'

Pomegranates are easier to work with than you might think.

Easy salmon recipe with pomegranate glaze

The ubiquitous '80s recipe can be made modern with pan-fried cornichons.

Nostalgic balsamic chicken recipe, updated for today 

Cola is balanced out by the savory meat and vegetables, spices and subtle acidity of tomato sauce.

The secret ingredient that makes pot roast better 

Things to Do Video Playlist

Puebla native Raul de Jesus and his wife Elizabeth Guevara own Casa Dorado in Riverhead, where you can taste the homemade flavors of Atlixco, Puebla. NewsdayTV's Andi Berlin reports.

The unofficial taco capital of Long Island

NewsdayTV's Elisa DiStefano joined Newsday food writer Andi Berlin at Mala Madre Taqueria in Westbury to talk about Long Island's best fish tacos.

Trying fish tacos at Mala Madre Taqueria in Westbury

Newsday food writer Andi Berlin checked out Guatemalan-style tacos at Garcia's Taco Bar, a former school bus turned food truck in Central Islip.

Long Island couple converts school bus into taco restaurant

NewsdayTV's Elisa DiStefano tried tacos with Newsday food writer Marie Elena Martinez at the new Tacombi in Westbury. The taqueria, which originated in Mexico, also has locations in Manhattan and Montauk. 

Taste testing tacos at LI's first Tacombi

The Ranganath family of Deer Park are one of hundreds of Long Island families who originally come from India and love the sport of cricket. The family wishes more schools would introduce the sport. NewsdayTV's Drew Scott reports.

'We love cricket, that brings our family so close'

Great Shapes has opened a new swimwear location just in time for summer. NewsdayTV's Elisa DiStefano reports. 

New Roslyn store sells swimwear from around the world 

This shop makes ice cream in less than two minutes

See which clothing stores are new to the Hamptons this summer. NewsdayTV's Elisa DiStefano reports. 

New shops ready for East End summer season 

NewsdayTV's Elisa DiStefano and Newsday entertainment reporter Dave Criblez talk about the most anticipated concerts coming to Long Island this summer.

Outlaw Music Festival to kick off Jones Beach's 2024 concert season

The lake at Scott's Pointe is ready for summer fun. NewsdayTV's Elisa DiStefano checked out the inflatable obstacle course, bumper boats and more.

First look at the outdoor attractions at Scott's Pointe

NewsdayTV's Elisa DiStefano visited two North Fork restaurants that are kicking off their first summer seasons. 

New throwback diner and a brewery

NewsdayTV's Elisa DiStefano sipped and shopped at two stores that have their own cafes, Back in Time in Farmingdale and Sea City Vintage in Atlantic Beach.

'They either coming for vintage or they're coming for coffee'

Sign up for Best Bets, your go-to planner for things to do on LI

Best Bets newsletter sign up widget

There's something about the cooler air of fall that brings on craving for a thick, juicy pork chop.

404

This page could not be found.