Chicken Shawarma Rice Bowls

Name: Chicken Shawarma Rice Bowls
Yield: 5 servings
Cuisine: Middle Eastern
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

Serves 5

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Chicken Shawarma Rice Bowls

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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.

Chicken Shawarma Rice Bowls

Chicken Shawarma Rice Bowls

Directions

Ingredients

Equipment

Tips

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