Nadiya Hussain's Healthy Chicken Shawarma | This Morning

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because it's all about putting a healthy spin on certain
and many of these are takeaway classics like the one you're about to create
laddie which is I'm doing a chicken shawarma and I'm so lucky I've never
cooked for you mm-hmm no no you know I really interviewed you but you haven't cooked no I'm cooking for you today how lovely because I know you quite like spicy food don't you I like most food spicy food Jess this is where we're quite different I like the spices and the chilies and things and she likes spicy but didn't like red hot I don't like change so let's see let's see we'll see what you think so we're making the chicken shawarma the kind of stuff you know easy chicken grilled on a spit yeah we're
doing it at home sometimes I don't want to go out and get kebab I want to do it myself so we're gonna start off with some chicken thighs
and this is I used you can fab because it's the most moist part of the chicken it's the best bit so and then I'm gonna add all my spices so I've got some right there's a lot of spices there are they're coming close come in this year we go so this is stuff you've probably got in your cupboard yes and the best thing is to buy them in big packets and you can make up this spice mix like this in a jar ready to go okay so we've got some ground cumin some dried coriander some paprika and cayenne so you get that you get a little bit of heat but you get that lovely red color as well you got
some turmeric really good for you ground cloves some cinnamon and some sort of got that's that one that's the cumin but that's a problem yeah ground cumin it's all mixed in there we're gonna add some oil straight in there give that a little mix and then we're gonna add our spices so this is really quick and their bones thighs yeah yeah taking they've taken bone out give that a little mix you could get a lovely red color but then we're gonna add some corn flour and what this does is you know you get that moisture that comes out a chicken when you cook it well that's gonna sweep all of that up and it's gonna coat so what we're creating is this lovely coating around our chicken and you have to marinate it for long or gonna do this just before you cook it straight away and that's why I always recommend when you're doing this quadruple a make up the spice and stick it in your cupboard and then you've always got it ready to go and you can coat even if you're not making a shawarma you can just add it to your chicken chicken breast or something thrown so it smells good doesn't it smell that even before that's looked gorgeous Laughton we're not making a cake I think if you can use it and it doesn't always have to be for cake so you grab your bits of chicken and then literally just layer them you know how you would honest if you look at it on a spit mm-hmm you can just can you see what I'm doing just kind of laying it on top of each other just like that get all of that on top all on so it kind of sticks them all together yeah so it kind of like you pat it down I'm not getting both hands in there cuz we've got turmeric in here like tips that once I did that once and all my acrylic nails went bright yellow so you just kind of squish it down yeah oven 160 40 minutes you don't have to cover it not singing okay that's straight in there I'm gonna wash my hands and then we're gonna add some more spice not to this we're gonna make a slaw but we're gonna add some some spice and flavor to our slaw I've got the pan on and tempering is something that we do to add flavor to lentils and things like that grew up tempering everything so we're gonna add a bit of oil into there whack that heat up what we want to do is which one is it that one that's the one I got it one yeah we're gonna add some mustard seeds and we're just gonna wait for these to pop right and this brings all the flavor out this is that why you do it is called tempering take off the heat it's really quickly as quick as that away makes your eyes yeah just every thing well that's it you sure it's not just easier to go out to take away oh oh come on come on and are you talking about right and then we're gonna add that straight to our slaw straighten it and hang on what's that got it so that's Greek yogurt right we're making a slaw it's not gonna curdle no just give it a second and we're just gonna pop some of that on top of there okay and that's gonna add flavor we've already got we've already got that we've got our chopped up broccoli and then I'm gonna get some parsley we're going to whack that straight in there lovely and fresh and so it doesn't have to be about
grated carrots and fabulous just him say was I was thinking
slaw is carrots and white cabbage and know you've got broccoli if my if my rabbit can eat it I can that's what I think we've got two two minutes okay so we're gonna mix that up and then we're gonna add that straight
in there and that's gonna add bags of flavor to just that simple okay
if you stir that up and then we'll season up give that a little stir and
let's go get a CH and that's raw broccoli isn't it it is what I love I mean I always say if my rabbit can eat it then so can i there's a nice crispy green floor yeah look in that bar in there you can add whatever you like
anything that you can eat raw six straight pocket yeah oh yeah go on let's
have a look so there we go so we've got our slaw or I haven't finished mixing that that's fine let's talk all of that slaw straight into there so simple smells so good yeah so we got our pizza pockets you can
use whatever you like you can use naan bread you can use rotis we're gonna we're gonna just put that there fill it up so things one of these open yeah so this is the kind of thing that you would make this is the kind of stuff that I would make and stick in the middle of the table yeah and everyone could everyone just dig in so let's get that chicken into that so you've just sliced up that your large pieces of you can see where
that's you just kind of tip it out of it here oh don't forget the slaw bit of
floor out of it it's not a napkin so this is a new book this is your new book
time to eat it is a beautiful recipes gorgeous pictures that's Jonas whispers
then there you go that chicken is so soft that you can find it's coated with that lovely spice and the best thing is make up a load of that and then cool that get that in the fridge you're ready for lunch next day stick it in your salad of your slaw house law I didn't think I would like the raw broccoli what do you think - very fresh this just means busy lives which is what most of us have so there you are it's a bit by natty Hussein time to eat
thank you very much
you can come back thank you don't get all the details of Nadia's recipe on our free this morning at you