One-pan Chicken Shawarma Rice Bowls

• celkový čas: 30 minutes

Ingredience

For the Chicken:

1 ½ lbs (680g) boneless, skinless chicken thighs

Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt

3 tbsp olive oil + 8 garlic cloves

½ lemon, juiced

2 tsp @betterthanbouillon roasted chicken base

For the Rice:

3 tbsp butter + 1 ½ cups yellow onion, diced

1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper

1 ½ cups basmati rice

3 cups hot water

3 tsp @betterthanbouillon roasted chicken base

For the Fresh Sumac Salad:

½ large red onion, thinly sliced

1 cup cherry tomatoes, quartered

1 cup cucumber, sliced then halved

1 tsp salt, 1 tsp black pepper & 2 tsp sumac

½ lemon, juiced

For the Garlic Sauce:

¼ cup mayonnaise + ¼ cup plain Greek yogurt

2 to 3 garlic cloves + 1 tbsp fresh parsley

1 tsp salt + 1 tsp black pepper

½ lemon, juiced + 1 tbsp olive oil

Pokyny

In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.

Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.

Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.

Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!