Chicken Shawarma Rice Bowls
Directions
- 1Get your boneless chicken thighs.
- 2Add fresh minced garlic to the chicken.
- 3Season with shawarma spice mix including salt, black pepper, onion powder, paprika, cumin, cinnamon, and sumac.
- 4Add tomato paste, olive oil, and a squeeze of lemon juice to the chicken.
- 5Mix the chicken ingredients until well combined.
- 6For the garlic white sauce, add low fat yogurt to a plate.
- 7Add light mayo to the yogurt.
- 8Drizzle honey into the sauce mixture.
- 9Season the sauce with salt, pepper, and garlic powder.
- 10Pour pickle juice into the sauce mixture.
- 11Stir the sauce until smooth and desired consistency is reached.
- 12Add light butter to a pan.
- 13Add minced garlic and onion to the pan.
- 14Cook the garlic and onion for 5-6 minutes until soft and fragrant.
- 15Add turmeric, smoked paprika, and salt to the pan.
- 16Add washed uncooked basmati rice to the pan.
- 17Mix and toast the rice for 2-3 minutes.
- 18Add double the amount of water to the rice.
- 19Bring the rice to a light bubble.
- 20Cover and simmer the rice for 10-12 minutes until fully cooked and fluffy.
- 21Spread the marinated chicken thighs on a sheet pan.
- 22Oven bake or air fry the chicken for 20-23 minutes at 200C/400F until golden and incredibly juicy.
- 23For the fresh crunchy slaw, combine red onion, cherry tomatoes, pickles, and parsley.
- 24Season the slaw with salt, pepper, and sumac.
- 25Drizzle olive oil over the slaw.
- 26Mix the slaw well.
- 27Assemble the rice bowls with rice, chicken, slaw, and a drizzle of the garlic white sauce.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 30 g Minced Garlic
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Smoked Paprika
- 2 Tsp Onion Powder
- 1.5 Tsp Cumin
- 1.5 Tsp Cinnamon
- 1.5 Tsp Sumac
- 3 Tsp Olive Oil
- 0.75 Juice of a lemon Lemon Juice
- 20 g Reduced Fat Butter
- 35 g Minced Garlic
- 200 g White Onion, finely chopped
- 1 Tsp Turmeric
- 1 Tsp Smoked Paprika
- 1 Tsp Salt
- 250 g Uncooked Basmati Rice
- 600 g Water
- 150 g Fat Free Yogurt
- 75 g Light Mayo
- 25 g Honey
- 0.5 Tsp Salt
- 0.5 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 25 g Pickle Juice
- 250 g Red Onion, thinly sliced
- 300 g Cherry Tomatoes, chopped
- 200 g Pickled Gherkins, thinly sliced
- 2 Tbsp Fresh Parsley, chopped
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Sumac
Equipment
panwhisksheet panovenair fryer
Tips
- Once chicken is cooked, let it rest 4-5 minutes then chop into cubes, using all the flavorful juices left in the pan.
- When cooking rice, check halfway to mix, this prevents sticking.
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