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Many of us believe that comfort foods are bad for us and that we must stay away from them. However, if your comfort food is candy or junk food this can be true. Other times, comfort foods can be perfectly nourishing and good for us to eat. Some foods really do improve your mood when you eat them. If you feel a little bit down and need a happiness pick me up, try a couple of these.
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Now you can see that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Go with these suggestions instead!
We hope you got benefit from reading it, now let’s go back to marinated and baked chicken strips - shawarma djej recipe. To cook marinated and baked chicken strips - shawarma djej you only need 9 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Marinated and baked chicken strips - shawarma djej:
- Get 2 kg chicken breasts, cut into thin fajita-like strips
- Use For the marinade:
- You need 5 cloves garlic, crushed
- Use 1 cup lemon juice
- Prepare 1 1⁄2 cups vegetable oil
- You need 1 cup white vinegar
- Prepare 1 teaspoon salt
- Get 4 teaspoons 7 spices
- Take 1 pinch mastic gum, if available
Steps to make Marinated and baked chicken strips - shawarma djej:
- In a large bowl, place the chicken strips and all the marinade ingredients together. Mix well and let it marinate in the refrigerator for at least 2 hr.
- Transfer the chicken and its marinade to a baking tray. Place the tray in the oven, at medium heat, for 30 to 40 min or until the chicken is tender.
- Serve the chicken shawarma with garlic cream, fried potatoes and pickles.
- Note: You can find the recipe 'garlic cream' under my profile.
The marinade for this Chicken Shawarma has to be the very best marinade that I've ever made. If desired, slice the chicken into strips before marinating to maximize the flavor. The underused marinade ingredient (at least in America), yogurt, adds tang as it tenderizes. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down. Line a rimmed baking sheet with parchment paper or oiled aluminum foil.
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