1Get your boneless chicken thighs, add fresh garlic and season with the shawarma spice mix, followed by tomato paste, olive oil, and squeeze of lemon juice.
2Get your boneless chicken thighs, add fresh garlic and season with the shawarma spice mix, followed by tomato paste, olive oil, and squeeze of lemon juice.
3Get your boneless chicken thighs, add fresh garlic and season with the shawarma spice mix, followed by tomato paste, olive oil, and squeeze of lemon juice.
4Mix till you lose patience.
5Mix till you lose patience.
6Mix till you lose patience.
7For the garlic white sauce you need yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
8For the garlic white sauce you need yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
9For the garlic white sauce you need yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
10Mix till smooth and until desired consistency.
11Mix till smooth and until desired consistency.
12Mix till smooth and until desired consistency.
13Add light butter to a pan with garlic and onion. Cook for 5 minutes till fragrant.
14Add light butter to a pan with garlic and onion. Cook for 5 minutes till fragrant.
15Add light butter to a pan with garlic and onion. Cook for 5 minutes till fragrant.
16Add turmeric, smoked paprika, salt, and washed uncooked basmati rice.
17Add turmeric, smoked paprika, salt, and washed uncooked basmati rice.
18Add turmeric, smoked paprika, salt, and washed uncooked basmati rice.
19Toast this for a couple minutes before adding double the amount of water.
20Toast this for a couple minutes before adding double the amount of water.
21Toast this for a couple minutes before adding double the amount of water.
22Bring this to a light bubble, then cover and simmer for 12 minutes until fully cooked and fluffy.
23Bring this to a light bubble, then cover and simmer for 12 minutes until fully cooked and fluffy.
24Bring this to a light bubble, then cover and simmer for 12 minutes until fully cooked and fluffy.
25Lay down your chicken thighs on a sheet pan, then oven bake or air fry for 20 minutes until golden and incredibly juicy.
26Lay down your chicken thighs on a sheet pan, then oven bake or air fry for 20 minutes until golden and incredibly juicy.
27Lay down your chicken thighs on a sheet pan, then oven bake or air fry for 20 minutes until golden and incredibly juicy.
28Make the fresh crunchy salad, season with salt, pepper, sumac, and olive oil.
29Make the fresh crunchy salad, season with salt, pepper, sumac, and olive oil.
30Make the fresh crunchy salad, season with salt, pepper, sumac, and olive oil.
31Give this a good mix, then you're ready to serve and enjoy.
32Give this a good mix, then you're ready to serve and enjoy.
33Give this a good mix, then you're ready to serve and enjoy.
Ingredients
1000 g Boneless Skinless Chicken Thighs
1000 g Boneless Skinless Chicken Thighs
1000 g Boneless Skinless Chicken Thighs
30 g Minced Garlic
30 g Minced Garlic
30 g Minced Garlic
2 Tsp Salt
2 Tsp Salt
2 Tsp Salt
2 Tsp Black Pepper
2 Tsp Black Pepper
2 Tsp Black Pepper
2 Tsp Smoked Paprika (or regular paprika)
2 Tsp Smoked Paprika (or regular paprika)
2 Tsp Smoked Paprika (or regular paprika)
2 Tsp Onion Powder
2 Tsp Onion Powder
2 Tsp Onion Powder
1.5 Tsp Cumin
1.5 Tsp Cumin
1.5 Tsp Cumin
1.5 Tsp Cinnamon
1.5 Tsp Cinnamon
1.5 Tsp Cinnamon
1.5 Tsp Sumac
1.5 Tsp Sumac
1.5 Tsp Sumac
80 g Tomato Paste
80 g Tomato Paste
80 g Tomato Paste
3 Tsp Olive Oil
3 Tsp Olive Oil
3 Tsp Olive Oil
0.75 units Juice of Lemon
0.75 units Juice of Lemon
0.75 units Juice of Lemon
20 g Reduced Fat Butter
20 g Reduced Fat Butter
20 g Reduced Fat Butter
35 g Minced Garlic
35 g Minced Garlic
35 g Minced Garlic
200 g White Onion, finely chopped
200 g White Onion, finely chopped
200 g White Onion, finely chopped
1 Tsp Turmeric
1 Tsp Turmeric
1 Tsp Turmeric
1 Tsp Smoked Paprika
1 Tsp Smoked Paprika
1 Tsp Smoked Paprika
1 Tsp Salt
1 Tsp Salt
1 Tsp Salt
250 g Uncooked Basmati Rice
250 g Uncooked Basmati Rice
250 g Uncooked Basmati Rice
600 g Water
600 g Water
600 g Water
150 g Fat Free Yogurt
150 g Fat Free Yogurt
150 g Fat Free Yogurt
75 g Light Mayo
75 g Light Mayo
75 g Light Mayo
25 g Honey
25 g Honey
25 g Honey
0.5 Tsp Salt & Black Pepper
0.5 Tsp Salt & Black Pepper
0.5 Tsp Salt & Black Pepper
1 Tsp Garlic Powder
1 Tsp Garlic Powder
1 Tsp Garlic Powder
25 g Pickle Juice
25 g Pickle Juice
25 g Pickle Juice
250 g Red Onion, thinly sliced
250 g Red Onion, thinly sliced
250 g Red Onion, thinly sliced
300 g Cherry Tomatoes, chopped
300 g Cherry Tomatoes, chopped
300 g Cherry Tomatoes, chopped
200 g Pickled Gherkins, thinly sliced
200 g Pickled Gherkins, thinly sliced
200 g Pickled Gherkins, thinly sliced
2 Tbsp Fresh Parsley, chopped
2 Tbsp Fresh Parsley, chopped
2 Tbsp Fresh Parsley, chopped
1 Tsp Salt & Black Pepper
1 Tsp Salt & Black Pepper
1 Tsp Salt & Black Pepper
1 Tsp Sumac
1 Tsp Sumac
1 Tsp Sumac
Equipment
sheet panovenair fryerpanlid
Tips
Oven bake or Air Fry for 20 mins at 200C/400F + Broil for 3-4 mins to give a good char.
Once cooked, let it rest 4-5mins then chop into cubes - use all the flavorful juices left in the pan!
Cook garlic and onion on medium low heat for 5-6 mins till softened and fragrant, then add spices and uncooked rice. Toast for 2-3 mins before adding water.
Bring to a light bubble then cover with a lid, simmer for 10-12 mins or until fully cooked. Check halfway to mix, prevents sticking.
For the garlic white sauce, add pickle juice to your desired consistency.