Chicken Shawarma Rice Bowls
Serves 5
Directions
- 1Add boneless chicken thighs to a baking dish.
- 2Add minced garlic, shawarma spice mix, tomato paste, olive oil, and a squeeze of lemon juice to the chicken.
- 3Mix the chicken thoroughly until it is fully coated.
- 4Prepare the garlic white sauce: In a bowl, combine low-fat yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
- 5Stir the sauce until it reaches the desired smooth consistency.
- 6For the rice, add light butter to a pan.
- 7Add minced garlic and chopped onion to the pan.
- 8Cook the garlic and onion for 5-6 minutes until soft and fragrant.
- 9Add turmeric, smoked paprika, and salt to the pan.
- 10Add washed uncooked basmati rice to the pan.
- 11Mix and toast the rice for 2-3 minutes.
- 12Add water to the rice.
- 13Bring the rice to a light bubble.
- 14Cover the pan and simmer for 10-12 minutes until the rice is fully cooked and fluffy.
- 15Spread the marinated chicken thighs on a sheet pan.
- 16Oven bake or air fry the chicken for 20-23 minutes at 200C/400F until golden and juicy.
- 17Prepare the fresh crunchy slaw: In a bowl, combine red onion, cherry tomatoes, pickles, and parsley.
- 18Season the slaw with salt, pepper, sumac, and olive oil.
- 19Mix the slaw well.
- 20Assemble the rice bowls by adding rice, cooked chicken, fresh slaw, and a drizzle of the garlic white sauce.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 30 g Minced Garlic
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Smoked Paprika
- 2 Tsp Onion Powder
- 1.5 Tsp Cumin
- 1.5 Tsp Cinnamon
- 1.5 Tsp Sumac
- 3 Tsp Olive Oil
- 0.75 Lemon Lemon Juice
- 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
- 0.5 Tsp 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
- 1 Tsp Black Pepper
- 1 Tsp Sumac
Equipment
baking traypanbowlwhisk
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.
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