Chicken Shawarma Rice Bowls
Serves 5
Directions
- 1Get your boneless chicken thighs.
- 2Add fresh minced garlic.
- 3Season with the shawarma spice mix (salt, black pepper, onion powder, paprika, cumin, cinnamon, sumac).
- 4Add tomato paste.
- 5Drizzle with olive oil.
- 6Squeeze lemon juice over the chicken.
- 7Mix until thoroughly combined.
- 8Prepare the garlic white sauce by combining low-fat yogurt, light mayo, honey, salt, pepper, garlic, and pickle juice.
- 9Mix the sauce until smooth and desired consistency is reached.
- 10Add light butter to a pan.
- 11Add minced garlic and onion to the pan.
- 12Cook for 5-6 minutes until soft and fragrant.
- 13Add turmeric, smoked paprika, and salt.
- 14Add washed uncooked basmati rice.
- 15Mix and toast the rice for 2-3 minutes.
- 16Add water.
- 17Bring to a light bubble.
- 18Cover and simmer for 10-12 minutes until fully cooked and fluffy.
- 19Spread chicken thighs on a sheet pan.
- 20Oven bake or air fry at 200°C/400°F for 20-23 minutes until golden and incredibly juicy.
- 21Make the fresh crunchy slaw by combining red onion, cherry tomatoes, pickles, and parsley.
- 22Season the slaw with salt, pepper, and sumac.
- 23Add olive oil to the slaw.
- 24Mix the slaw well.
- 25Assemble the rice bowls by adding rice, cooked chicken, fresh slaw, and a drizzle of 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
- tomato paste
- 3 Tsp olive oil
- 0.75 Juice of lemon juice
- 150 g low-fat yogurt
- 75 g light mayo
- 25 g honey
- 0.5 Tsp salt
- 0.5 Tsp pepper
- 1 Tsp garlic powder
- 25 g pickle juice
- 20 g light butter
- 35 g minced garlic
- 200 g white onion, finely chopped
- 1 Tsp turmeric
- 1 Tsp smoked paprika
- 1 Tsp salt
- 250 g washed uncooked basmati rice
- 600 g water
- 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
- olive oil
Equipment
bowlpanwhisksheet panovenair fryer
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