Kapsalon

Ingredients

• 1.5 lb (700g) potatoes, cut into chips
• Vegetable oil, for frying
• 1 lb (450g) boneless chicken thighs, thinly sliced
• 2 tsp shawarma spice blend (or a mix of cumin, paprika and garlic powder)
• 1 tbsp olive oil
• 6 slices Gouda cheese
• 2 cups shredded iceberg lettuce
• 1/2 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• Garlic sauce, to serve
• Sambal or hot sauce, to serve

Before you cook

• Cut the potatoes into chips and soak them in cold water for 15 minutes, then drain and pat dry.
• Thinly slice the chicken and toss it with the shawarma spice blend and olive oil.
• Shred the lettuce and dice the cucumber and tomato; thinly slice the red onion.
• Preheat the oven broiler to high.

Steps

1. Heat the oil to 325°F (160°C) and fry the chips for 5 minutes until soft, then drain.
2. Raise the oil to 350°F (175°C) and fry the chips again for 3 minutes until golden and crisp.
3. Salt the chips and spread them in a single layer in an oven-safe dish.
4. Heat a skillet over high heat and cook the spiced chicken for 6 minutes, stirring, until browned and cooked through.
5. Scatter the cooked chicken evenly over the chips.
6. Lay the slices of Gouda over the chicken, covering it completely.
7. Slide the dish under the broiler for 2 to 3 minutes until the cheese is fully melted.
8. Remove the dish and scatter the lettuce, cucumber, tomato, and red onion over the top.
9. Drizzle generously with garlic sauce and sambal.
10. Serve immediately, straight from the dish.