One Pot Shawarma Rice

Name: One Pot Shawarma Rice
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 boneless chicken thighs; 2 tablespoons olive oil, plus more for searing; 1.5 teaspoons kosher salt; 0.5 teaspoon pepper; 1.5 teaspoons smoked paprika; 1 Juice of a lemon; 1.5 tablespoons shawarma seasoning; 2 tablespoons olive oil; 1 yellow onion, diced; 4 garlic cloves, grated; 1 teaspoon turmeric; 1.5 cups basmati rice, washed and drained; 2.25 cups water; 0.33 cup tahini paste; 3 tablespoons lemon juice; 1 garlic clove, grated; 0.5 teaspoon salt; 0.33 to 1/2 cup ice water; 3 cups red cabbage, thinly sliced; 0.5 of a medium red onion, thinly sliced; 1 cup pickles, sliced into batons; 1 cup cherry tomatoes, halved; 0.5 cup chopped parsley; 0.25 cup red wine vinegar; 3 tablespoons olive oil; 1 Salt to taste; 1 Fresh cracked black pepper to taste

40m

Serves 4

https://www.cheffinwithzach.com/recipes/one-pot-shawarma-rice

One Pot Shawarma Rice

https://www.cheffinwithzach.com/recipes/one-pot-shawarma-rice

40m

Serves 4

Directions

1Combine olive oil, lemon juice, salt, pepper, smoked paprika, and shawarma seasoning in a bowl. Add chicken thighs, mixing until coated. Sear chicken for 3–4 minutes per side until golden and 70% cooked. Set aside.
2Lower heat to medium. Add olive oil to pan. Sauté diced onion until translucent, about 5 minutes. Add grated garlic and cook for another minute. Stir in turmeric, then add rice. Toast rice for 1 minute, stirring.
3Pour in water and bring to a boil. Reduce heat to low and nestle chicken thighs back into the pan. Cover and steam for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
4Whisk together tahini paste, lemon juice, grated garlic, and salt in a bowl. Gradually stream in ice water, whisking until smooth and creamy.
5Combine cabbage, red onion, pickles, cherry tomatoes, and parsley in a bowl. Dress with red wine vinegar, olive oil, salt, and pepper.
6Cube chicken thighs into bite-sized pieces. Add rice to a plate, top with chicken, drizzle with tahini sauce, and finish with slaw. Serve immediately

Ingredients

6 boneless chicken thighs
2 tablespoons olive oil, plus more for searing
1.5 teaspoons kosher salt
0.5 teaspoon pepper
1.5 teaspoons smoked paprika
1 Juice of a lemon
1.5 tablespoons shawarma seasoning
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, grated
1 teaspoon turmeric
1.5 cups basmati rice, washed and drained
2.25 cups water
0.33 cup tahini paste
3 tablespoons lemon juice
1 garlic clove, grated
0.5 teaspoon salt
0.33 to 1/2 cup ice water
3 cups red cabbage, thinly sliced
0.5 of a medium red onion, thinly sliced
1 cup pickles, sliced into batons
1 cup cherry tomatoes, halved
0.5 cup chopped parsley
0.25 cup red wine vinegar
3 tablespoons olive oil
1 Salt to taste
1 Fresh cracked black pepper to taste

Equipment

large pan

Tips

Sear chicken until 70% cooked
Toast rice for 1 minute before adding water
Let rice sit, covered, for 10 minutes after cooking
Adjust tahini sauce consistency as needed

One Pot Shawarma Rice

One Pot Shawarma Rice

Directions

Ingredients

Equipment

Tips

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