Chicken Shawarma Rice Bowls
Juicy spiced chicken served over fragrant turmeric rice pilaf with fresh sumac salad and creamy garlic sauce - a budget-friendly Middle Eastern-inspired dinner.
Equipment
Ingredients
Chicken
boneless, skinless chicken thighs (raw)
680 g
paprika
1 tbsp
cumin
1 tbsp
onion powder
1 tbsp
coriander
2 tsp
allspice
1 tsp
turmeric
2 tsp
black pepper
2 tsp
salt
1 tsp
olive oil
3 tbsp
garlic cloves (minced)
8 piece
lemon (juiced)
0.5 piece
chicken bouillon powder
2 tsp
Rice
butter
3 tbsp
yellow onion (diced)
1.5 cup
turmeric
1 tbsp
paprika
2 tsp
garlic powder
2 tsp
black pepper
2 tsp
basmati rice (raw)
1.5 cup
chicken stock (hot)
750 ml
Fresh Sumac Salad
red onion (thinly_sliced)
0.5 piece
cherry tomatoes (quartered)
1 cup
cucumber (sliced, halved)
1 cup
salt
1 tsp
black pepper
1 tsp
sumac
2 tsp
lemon (juiced)
0.5 piece
Garlic Sauce
mayonnaise
0.25 cup
plain Greek yogurt
0.25 cup
garlic cloves (minced)
2.5 piece
fresh parsley (chopped)
1 tbsp
salt
1 tsp
black pepper
1 tsp
lemon (juiced)
0.5 piece
olive oil
1 tbsp
Instructions
Marinate the chicken
Combine chicken thighs with spices, olive oil, garlic, lemon juice, and chicken bouillon in a bowl. Mix well to coat evenly.
Cook the chicken
Heat a large pan over medium-high heat with olive oil. Cook chicken in batches for 6-8 minutes per side until golden and cooked through.
Prepare the rice pilaf
In the same pan, reduce heat to medium-low. Add butter and onions, cook until translucent. Add spices and garlic, cook 1-2 minutes. Add rice, toast for 2 minutes, then add stock and simmer covered for 20 minutes.
Prepare salad and sauce
Mix salad ingredients in one bowl and sauce ingredients in another bowl. Set aside until serving.
Original recipe
Storage
Store components separately. Rice and chicken freeze well; salad and sauce should be made fresh.
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