Chicken Shawarma Rice Bowls

40 mins
Serves 5
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Directions

  1. 1Get your boneless chicken thighs.
  2. 2Add fresh minced garlic to the chicken.
  3. 3Season with shawarma spice mix including salt, black pepper, onion powder, paprika, cumin, cinnamon, and sumac.
  4. 4Add tomato paste, olive oil, and a squeeze of lemon juice to the chicken.
  5. 5Mix the chicken ingredients until well combined.
  6. 6For the garlic white sauce, add low fat yogurt to a plate.
  7. 7Add light mayo to the yogurt.
  8. 8Drizzle honey into the sauce mixture.
  9. 9Season the sauce with salt, pepper, and garlic powder.
  10. 10Pour pickle juice into the sauce mixture.
  11. 11Stir the sauce until smooth and desired consistency is reached.
  12. 12Add light butter to a pan.
  13. 13Add minced garlic and onion to the pan.
  14. 14Cook the garlic and onion for 5-6 minutes until soft and fragrant.
  15. 15Add turmeric, smoked paprika, and salt to the pan.
  16. 16Add washed uncooked basmati rice to the pan.
  17. 17Mix and toast the rice for 2-3 minutes.
  18. 18Add double the amount of water to the rice.
  19. 19Bring the rice to a light bubble.
  20. 20Cover and simmer the rice for 10-12 minutes until fully cooked and fluffy.
  21. 21Spread the marinated chicken thighs on a sheet pan.
  22. 22Oven bake or air fry the chicken for 20-23 minutes at 200C/400F until golden and incredibly juicy.
  23. 23For the fresh crunchy slaw, combine red onion, cherry tomatoes, pickles, and parsley.
  24. 24Season the slaw with salt, pepper, and sumac.
  25. 25Drizzle olive oil over the slaw.
  26. 26Mix the slaw well.
  27. 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.