One-Pan Chicken Shawarma with sage cream

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the chicken shawarma and let it one-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.