Chicken Shawarma (oven)

juice of 2 lemons,
½ cup plus 1 tablespoon olive oil
1 medium garlic, peeled, smashed and minced
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons kashmiri mirch
½ teaspoon red chilli powder
½ teaspoon turmeric
 Pinch ground cinnamon
 Red-pepper flakes, to taste
1 kg chicken
3 large onions, peeled and quartered
2 tablespoons chopped coriander

Prepare marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in the refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, preheat oven to 250°C. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onions to the chicken and marinade, and toss to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven, and roast until it is goldened and cooked through, about 25 to 30 minutes. Remove from the oven and shred into bits. Scatter the coriander over the top and serve with tomatoes, cucumbers, pita bread, white sauce, hot sauce, and olives.

Dark Chocolate Brownies

Makes 1 8×8 pan of brownies

85 grams unsweetened chocolate, roughly chopped
115 grams unsalted butter, plus extra for pan
265 grams granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
85 grams all-purpose flour

1 tsp baking powder

Heat oven to 175°C. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving.