Chicken Shawarma Rice Bowls
Serves 5
Directions
- 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.
- 2Mix till you lose patience.
- 3For the garlic white sauce you need yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
- 4Mix till smooth and until desired consistency.
- 5Add light butter to a pan with garlic and onion. Cook for 5 minutes till fragrant.
- 6Add turmeric, smoked paprika, salt, and washed uncooked basmati rice.
- 7Toast this for a couple minutes before adding double the amount of water.
- 8Bring this to a light bubble, then cover and simmer for 12 minutes until fully cooked and fluffy.
- 9Lay down your chicken thighs on a sheet pan, then oven bake or air fry for 20 minutes until golden and incredibly juicy.
- 10Make the fresh crunchy salad, season with salt, pepper, sumac, and olive oil.
- 11Give this a good mix, then you're ready to serve and enjoy.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 30 g Minced Garlic
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Smoked Paprika (or regular paprika)
- 2 Tsp Onion Powder
- 1.5 Tsp Cumin
- 1.5 Tsp Cinnamon
- 1.5 Tsp Sumac
- 80 g Tomato Paste
- 3 Tsp Olive Oil
- 0.75 units Juice of Lemon
- 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 & 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 & Black Pepper
- 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.
- Store fresh crunchy slaw separately.
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