Ingredients

• 2 lbs boneless skinless chicken thighs
• 1/4 cup olive oil
• 1 large lemon, juiced (2 tbsp)
• 4 cloves garlic, minced
• 1 tbsp honey
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp chili pepper flakes
• Salt and pepper, to taste
• 1/4 cup grated parmesan cheese

Directions

• Preheat your oven to 400F (or air fryer to 375F).
• Rinse and pat dry the chicken pieces and transfer to a ziploc bag.
• In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, paprika, onion powder, oregano, chili flakes, salt, pepper, and parmesan. Pour 3/4 of the mixture into the bag, seal, and coat the chicken. Refrigerate at least 30 minutes or up to overnight. Reserve the remaining 1/4 marinade in the fridge (kept separate from the raw chicken) for serving.
• Place the chicken on a baking sheet and bake for 17-20 minutes (or air fry for about 12 minutes), until cooked through.
• Spoon the reserved marinade over the chicken to serve and dip.

Total time about 30 minutes. The secret is reserving a portion of the lemon garlic parmesan marinade before it touches the raw chicken, then using it as a sauce at serving. Recipe from Stella Drivas / hungry.happens, shared on Instagram.

Chicken

• Chicken (bone-in thighs or a cut-up whole chicken)
• Green onions
• A few slices of ginger
• Cold water to cover

Scallion Oil

• Green onions, white and green parts separated
• 1 red onion
• A few slices of ginger
• Neutral oil

Sauce

• Sugar
• Oyster sauce
• Soy sauce
• Some of the scallion oil from above

To Serve

• Steamed rice

Directions

• Add the chicken to a pot of cold water with green onions and ginger. Bring to a boil, then simmer for 8 minutes. Turn off the heat and cover for 15 minutes.
• Make the scallion oil: heat oil in a pan and cook the white parts of the green onion, the red onion and the ginger until lightly browned, then add the green parts and cook until browned. Strain the oil.
• Cool the poached chicken in ice water, then shred or pull it apart by hand.
• Make the sauce: combine sugar, oyster sauce, soy sauce and some of the scallion oil.
• Toss the chicken with half of the sauce, plate it over steamed rice, and spoon the remaining sauce on top.

A deconstructed, scallion-oil take on Tinola. Method reconstructed from the video (rough transcript). From crucru_katchoo on Instagram.

Arayes

• 1 lb ground lamb
• 1/2 onion (grated and drained)
• 1/4 cup parsley (chopped)
• 1/4 cup cilantro (chopped)
• 3 cloves garlic (grated)
• 1 tsp baharat
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 tsp allspice
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 4-5 pita
• Olive oil, for cooking

Sauce

• 1/2 cup Greek yogurt
• 2 tbsp parsley (chopped)
• 2 tbsp cilantro (chopped)
• 2 tbsp lemon juice
• 1/4 cup tahini
• 1 tsp baharat
• 2 cloves garlic (grated)
• 1 tbsp olive oil
• Salt and pepper, to taste

Directions

• Grate the onion and squeeze out the liquid using a clean kitchen towel.
• Combine the onion, grated garlic, parsley, cilantro, spices, and olive oil in a bowl.
• Thoroughly incorporate the mixture with the lamb.
• Cut the pita in half, stuff with the lamb, and drizzle generously with olive oil.
• Heat a heavy-bottom pan on medium and sear the arayes meat-side down for 1-2 minutes until it gets a nice crust, then toast the pita sides until golden brown and crisp.
• Place in an oven set at 350°F until cooked through (10-15 minutes). Meat should register around 155°F.
• Make the sauce by combining all sauce ingredients, adjusting for personal taste.
• Serve the arayes with the sauce and enjoy.

Lebanese lamb-stuffed pita. From Derek Chen on Instagram.