Chicken Shawarma and Rice
Serves 1
Directions
- 1Marinate chicken pieces with herbs, spices, lemon juice, and olive oil.
- 2Heat ghee in a pan.
- 3Add marinated chicken and cook on one side for 5 minutes without stirring, then stir and cook for 2 more minutes.
- 4Cover and simmer for a few minutes until the chicken releases juices.
- 5Cook on high heat until the juices dry up and the chicken has a nice color.
- 6Set the cooked chicken aside.
- 7Sauté onions in the same pan until golden brown.
- 8Deglaze the pan with a little water.
- 9Add the rice and stir fry.
- 10Add turmeric for color, and continue to stir fry.
- 11Pour in water.
- 12Bring to a boil.
- 13Cover and simmer until the rice is fluffy.
- 14Assemble the dish with rice and chicken shawarma.
- 15Add pickles and salad.
- 16Garnish with yogurt.
Ingredients
- 1 kg chicken thigh
- 1 tbsp garlic powder
- 0.5 tsp clove powder
- 0.5 tsp cinnamon powder
- 1 tsp salt
- 1.5 tbsp smoked paprika
- 1 tsp cayenne powder
- 1 tsp white pepper
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp allspice/pimento
- 0.25 tsp ginger powder
- 2 tbsp olive oil
- 0.5 lemon lemon juice
- 1 or 2 onions
- 2 tsp salt
- 1 tsp turmeric
- 2 cups rice
- 3 cups water
- ghee
- pickles
- yogurt
- toum
- hummus
- salad
Equipment
pan
Tips
- Marinade the chicken thigh pieces for at least 30 minutes, or overnight for best results.
- Serve the chicken shawarma and rice with pickles, yogurt, toum, hummus, salad, pita, or whatever you like.
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