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.
2Combine 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.
3Combine 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.
4Lower 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.
5Lower 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.
6Lower 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.
7Pour 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.
8Pour 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.
9Pour 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.
10Whisk together tahini paste, lemon juice, grated garlic, and salt in a bowl. Gradually stream in ice water, whisking until smooth and creamy.
11Whisk together tahini paste, lemon juice, grated garlic, and salt in a bowl. Gradually stream in ice water, whisking until smooth and creamy.
12Whisk together tahini paste, lemon juice, grated garlic, and salt in a bowl. Gradually stream in ice water, whisking until smooth and creamy.
13Combine cabbage, red onion, pickles, cherry tomatoes, and parsley in a bowl. Dress with red wine vinegar, olive oil, salt, and pepper.
14Combine cabbage, red onion, pickles, cherry tomatoes, and parsley in a bowl. Dress with red wine vinegar, olive oil, salt, and pepper.
15Combine cabbage, red onion, pickles, cherry tomatoes, and parsley in a bowl. Dress with red wine vinegar, olive oil, salt, and pepper.
16Cube chicken thighs into bite-sized pieces. Add rice to a plate, top with chicken, drizzle with tahini sauce, and finish with slaw. Serve immediately
17Cube chicken thighs into bite-sized pieces. Add rice to a plate, top with chicken, drizzle with tahini sauce, and finish with slaw. Serve immediately
18Cube 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
6 boneless chicken thighs
6 boneless chicken thighs
2 tablespoons olive oil, plus more for searing
2 tablespoons olive oil, plus more for searing
2 tablespoons olive oil, plus more for searing
1.5 teaspoons kosher salt
1.5 teaspoons kosher salt
1.5 teaspoons kosher salt
0.5 teaspoon pepper
0.5 teaspoon pepper
0.5 teaspoon pepper
1.5 teaspoons smoked paprika
1.5 teaspoons smoked paprika
1.5 teaspoons smoked paprika
1 Juice of a lemon
1 Juice of a lemon
1 Juice of a lemon
1.5 tablespoons shawarma seasoning
1.5 tablespoons shawarma seasoning
1.5 tablespoons shawarma seasoning
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
1 yellow onion, diced
1 yellow onion, diced
1 yellow onion, diced
4 garlic cloves, grated
4 garlic cloves, grated
4 garlic cloves, grated
1 teaspoon turmeric
1 teaspoon turmeric
1 teaspoon turmeric
1.5 cups basmati rice, washed and drained
1.5 cups basmati rice, washed and drained
1.5 cups basmati rice, washed and drained
2.25 cups water
2.25 cups water
2.25 cups water
0.33 cup tahini paste
0.33 cup tahini paste
0.33 cup tahini paste
3 tablespoons lemon juice
3 tablespoons lemon juice
3 tablespoons lemon juice
1 garlic clove, grated
1 garlic clove, grated
1 garlic clove, grated
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.33 to 1/2 cup ice water
0.33 to 1/2 cup ice water
0.33 to 1/2 cup ice water
3 cups red cabbage, thinly sliced
3 cups red cabbage, thinly sliced
3 cups red cabbage, thinly sliced
0.5 of a medium red onion, thinly sliced
0.5 of a medium red onion, thinly sliced
0.5 of a medium red onion, thinly sliced
1 cup pickles, sliced into batons
1 cup pickles, sliced into batons
1 cup pickles, sliced into batons
1 cup cherry tomatoes, halved
1 cup cherry tomatoes, halved
1 cup cherry tomatoes, halved
0.5 cup chopped parsley
0.5 cup chopped parsley
0.5 cup chopped parsley
0.25 cup red wine vinegar
0.25 cup red wine vinegar
0.25 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons olive oil
1 Salt to taste
1 Salt to taste
1 Salt to taste
1 Fresh cracked black pepper to taste
1 Fresh cracked black pepper 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