if you crave it. — recipe diary

1Mix together 1.5 tsp cardamom, 1.5 tsp cinnamon, 1 tsp cayenne, 1 tsp paprika, ½ tsp cumin, ½ tsp allspice, ½ tsp coriander, ½ tsp lemon zest, 2 tbsp lemon juice, and a generous pinch of salt. Coat the chicken well and leave to marinate — at least 30 minutes, longer if you can.
2Air fry at 350°F for 25–30 minutes until cooked through.
3Slice it thin, shawarma-style.
4Return the sliced chicken to a hot pan with any juices left from the air fryer. Fry until a little caramelised. This step makes a difference.

1Combine 500ml pomegranate juice, 2 tsp sugar, and 2 tsp lemon juice in a small saucepan. Simmer on low heat until reduced and syrupy.

1Heat a splash of olive oil in a small pan. Fry 1 heaped tsp tomato paste until it darkens slightly. Add cayenne, hot sauce, and salt to taste. Stir and take off the heat. OR if you're lazy, just combine the chilli oil ingredients in a bowl without heating or frying.

Shawarma with Pomegranate Molasses & Chilli Oil