Chicken Shawarma And Rice

Ainekset

Chicken thighs - boneless (I used a whole tray (12 total) of boneless thighs - feel free to use more or less)

Marinade:

1/4 cup extra virgin olive oil

1 lemon juiced

1 Tbsp pomegranate molasses (optional but very much worth it!)

11/2 tsp ground cumin

11/2 tsp smoked paprika - regular paprika is fine too

1 tsp cinnamon

1 tsp turmeric

1 tsp dry oregano

1 tsp ginger

1 tsp garlic powder

1 tsp salt

pepper to taste

1/4 - 1/2 tsp chilli flakes for heat (optional)

Casserole:

3 tablespoons extra virgin olive oil

1 red onion cut into slivers

4 cloves of garlic finely chopped

1 1/2 cups basmati rice - washed, rinsed and drained

3 cups chicken stock - homemade or bouillon

1 small carrot shredded

1 small zucchini shredded

parsley (or cilantro or mint) for garnish - finely chopped

Ohjeet

Remove excess fat from the thighs. Set aside.

In a bowl or Ziploc type bag add all the marinade ingredients, and combine thoroughly. Add the chicken to the marinade and place in the fridge for several hours - preferably overnight. Marinate for a minimum 3 hours and up to 48 hours in advance.

Wash/rinse the rice until the water runs clear.

In a large non-stick pan, preheated to medium high, add the oil and then the onions. Sauté the onion for a minute then add the garlic and shredded vegetables. Continue to sauté until everything begins to soften.

Add the marinated chicken (discard any excess marinade) to the pan. Brown the chicken on each side - about 4 minutes. Then add the rice and then the stock. Make sure the stock covers the rice and chicken.

Bring everything to a boil and then lower the heat to the lowest setting. Cover the pan and let the casserole simmer for about 50-55 minutes.

Muistiinpanot

Substack