Recipes

Directions

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1. Mix all toum ingredients and emulsify to a mayonnaise type consistency. 

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1. Blend equal portions of the cumin seed, coriander seed and smoked paprika with enough olive oil to form a slurry to coat the chicken thighs with.
   

2. Coat chicken in rub mixture and set aside for 30 minutes.

3. Place chicken over direct heat, flipping often.

4. Just prior to the chicken thighs reaching an internal temperature of 160f , baste on the Toum mixture on both sides of the chicken for the final stage of the cook.
   

5. There is no salt added into the spice blend so season with salt when serving if required.
   

6. Serve hot on a fresh bun, add mayonnaise and additional toum to the buns, top with red onion, tomato and fresh mint and parsley.