Ingredients
Chicken
- 2 packages drumsticks (the ones i used had 5 each)
- salt
- pepper
- 2 tablespoons olive oil
- 2 tablespoons cumin
- 3 cloves garlic, minced
Sauce
- 3 cloves garlic, mashed
- 1 tsp salt
- 1/4 cup water
- 1/2 cup tahini
- 3 tablespoons lemon juice
- 1/2 a bunch of parsley, chopped
Macaroni
- 1 lb macaroni noodles
- salt
- oil
- 1/2 onion, sliced in rings
Cooking
- in a frying pan, add in the onion slices and very small amount of oil on very low heat. fry onions until golden browned and somewhat crisp (it was about 30 - 35 minutes for me). in a large bowl, combine the chicken and the salt, pepper, cumin, olive oil and garlic. after combining well, set in fridge for 2 hours or more (over night is best). grill chicken in a cast iron pan on high heat until chicken is cooked (juices run clear, 165+F in temp) or you can also place chicken in a foil covered baking tray/dish and place chicken under broiler in your oven until chicken is well grilled all over and chicken is cooked.
- while chicken is cooking, make the sauce and the macaroni. in a medium sized mixing bowl, combine the sauce ingredients and mix well. place in fridge for at least one hour before use.
- in a pot combine water, salt and oil and bring to a boil. once boiling, add macaroni noodles and boil for 5 minutes. turn heat off and cover with a lid and let sit for another 5 minutes. drain the noodles and and run cold water over them and lest the noodles cool for at least 5 - 10 minutes. return to the pot. take now removed from bone chicken and add in to the noodles. add in the taratur sauce and combine well. garnish with more chopped parsley.
- you can also serve this as a hot dish by timing the noodles and chicken (cook noodles at the last 10 minutes of the chicken cooking) and don't refrigerate sauce before use. also, if you do the hot version, mix in 2 tablespoons crushed feta cheese. I like to serve this with baba ganoush and fattoush.
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