What I Cooked: 2/22/17 Middle Eastern Delight

I have made this before, but seriously guys you must try this oven-roasted chicken shawarma from Sam Sifton at the NY Times.  It just requires throwing ingredients that you probably have on hand into a ziplock, adding two pounds of boneless skinless chicken thighs and letting the ingredients do the work.  You can easily prep this before work and just throw it in the oven when you get home.  

Look at that plate. Have you ever seen anything that gorgeous (and healthy)? I added baked jasmine rice, some fresh tomatoes and cucumber, and my riff on greek green beans.  They are actually French-Italian-Greek beans, but who's policing me?  It's all about the melting pot over here.  I cooked some haricots verts (frozen from Kroger.  fast and very fresh), sauteed some of the red onion left over from the chicken marinade, added some Rao's pizza sauce that was yearning to be used and stewed covered for about 15 minutes.  I sprinkled some feta over the finished dish.  Delish.