Chicken Shawarma Crispy Rice Salad

123 mins
Serves 1
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Directions

  1. 1Cook the chicken thighs with a special blend of seasonings.
  2. 2Cook the chicken thighs with a special blend of seasonings.
  3. 3Cook the chicken thighs with a special blend of seasonings.
  4. 4Set aside the chicken and make the crispy rice by tossing it with olive oil and seasonings, and then bake it.
  5. 5Set aside the chicken and make the crispy rice by tossing it with olive oil and seasonings, and then bake it.
  6. 6Set aside the chicken and make the crispy rice by tossing it with olive oil and seasonings, and then bake it.
  7. 7Make the dressing by blending tahini, lemon juice, olive oil, and salt.
  8. 8Make the dressing by blending tahini, lemon juice, olive oil, and salt.
  9. 9Make the dressing by blending tahini, lemon juice, olive oil, and salt.
  10. 10Build the salad: place the cucumbers, tomatoes, pickles, red onion and fresh mint in a bowl.
  11. 11Build the salad: place the cucumbers, tomatoes, pickles, red onion and fresh mint in a bowl.
  12. 12Build the salad: place the cucumbers, tomatoes, pickles, red onion and fresh mint in a bowl.
  13. 13Add the cooked chicken and crispy rice to the salad.
  14. 14Add the cooked chicken and crispy rice to the salad.
  15. 15Add the cooked chicken and crispy rice to the salad.
  16. 16Pour the creamy lemon tahini dressing on top.
  17. 17Pour the creamy lemon tahini dressing on top.
  18. 18Pour the creamy lemon tahini dressing on top.

Ingredients

  • 1 chicken thighs
  • 1 chicken thighs
  • 1 chicken thighs
  • 1 seasonings
  • 1 seasonings
  • 1 seasonings
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cucumbers
  • 1 cucumbers
  • 1 cucumbers
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup pickles
  • 1 cup pickles
  • 1 cup pickles
  • 1 1/4 cup red onion
  • 1 1/4 cup red onion
  • 1 1/4 cup red onion
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 1 handful fresh mint

Equipment

cast iron panbaking sheetfood processor or blender