![]() ![]() She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. ![]() Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Since I have no access to the actual Zankou Chicken Garlic Paste recipe or any connection to Zankou Chicken itself, I starting doing test runs. The main debate now lies in what kind of potato you use. People knew it was some kind of starch because it cooked into a pancake instead of melting in the hot pan, and ever since the potato was revealed to be the mystery ingredient the flood gates have opened. The secret ingredient turned out to be potato. ![]() Many people have spent years trying to decipher the Zankou Chicken Garlic Paste Copycat recipe, going so far as to cook the sauce to see what form it takes and calling the corporate office asking if it has certain ingredients in it for “allergy reasons.” If I had to describe it to you it would have the thickness and consistency of horseradish, but with a raw, strong garlic flavor with a hint of lemon. Can’t say I blame them, I routinely wanted three or four extra little containers with my meal just so I could use it on everything else I ate later that week. Zankou Chicken Garlic Paste is so popular that what used to be a free sauce you could snag some extra of is now pre-packaged and inventoried and sold for much much more than should be allowed. Roasted meats – works great with pork, beef and lamb.Roasted Vegetables – I love this with roasted asparagus dipped in the paste! Also amazing with roasted bell peppers, even now as I am typing this I am eating this combo and swooning. ![]() Tossed in pasta with a touch more olive oil.On sandwiches! Makes for an amazing substitute for mayonnaise.Rotisserie chicken or Falafel (C’mon Zankou knows how to do it right!).The punch of raw garlic immediately adds to anything you want to put it on. Made with raw garlic, lemon and potatoes, the magic is in the flavor of the garlic. Zankou Chicken Garlic Paste is a magical sauce that may seem completely crazy to any of you not familiar with Zankou Chicken, but to all of us in LA, this sauce is good enough to horde. We used two and just as long as everyone has some, you will be fine.Zankou Chicken Garlic Paste is thick, garlicky and 100% addicting. It is thick, garlicy, and addictive! If you are brave, use two whole heads of garlic if tamer, use one. This sauce is a combination of the Middle Eastern Toum and the Greek dip Skordalia. The secret garlic sauce that Zankou chicken makes most probably is a version of Toum, a labor-intensive garlic sauce that has a tendency to “break.” We solved that problem by adding in mashed potato, which stabilizes the sauce. You can find za’atar in specialty stores, online, and even well-stocked grocery stores. This Za’atar Chicken Legs with Garlic Sauce recipe is reminiscent of their famous chicken.įor this copycat version, we roasted whole chicken legs from Bell & Evans (to simulate the popular quarter dark chicken plate) with za’atar, a Middle Eastern spice blend that includes savory herbs, toasted sesame seeds, and sumac. Anyone who has spent time in Los Angeles is probably familiar with Zankou Chicken, a small family-owned chain of fast-food restaurants that specialized in roasted chicken and their secret garlic sauce. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |