Chicken Shawarma Rice Bowls

• tempo totale: 1 hour 30 minutes

Ingredienti

Shawarma Chicken

600g skinless chicken thighs

1 tbsp lemon juice

Shawarma seasoning: ½ tsp each cayenne and turmeric, 1 tsp each salt and cardamom, ½ tbsp each coriander, cumin, garlic powder and paprika

Turmeric Rice

1 tbsp light butter

1 small brown onion, finely diced

3 cloves garlic, minced

Seasonings: ½ tsp each turmeric, cumin and salt

1⅓ cups basmati rice, rinsed

2 cups chicken stock

Sumac Salad

3 gherkins, thinly sliced

400g cherry tomatoes, halved

½ red onion, thinly sliced

4 tbsp parsley, chopped

2 tsp sumac + ¾ tsp salt

1–2 tbsp lemon juice

Garlic Tahini Sauce

¾ cup low-fat Greek yoghurt

¼ cup light mayo

1 tbsp tahini

2 cloves garlic, finely minced

1 tbsp lemon juice + ½ tsp salt

Optional garnish: Toasted pine nuts

Istruzioni

Combine chicken, lemon juice, seasonings and a drizzle of olive oil. Marinate for at least 30 minutes.

Melt butter in a saucepan. Cook onion until softened, then add garlic and seasonings. Stir through rice and toast for 2 minutes. Add stock, bring to a boil, cover and cook on low for 12–15 minutes. Rest for 5 minutes, then fluff.

Preheat air fryer to 195°C for 3 mins. Air fry chicken for 16–17 minutes, flipping at the 10-min mark or until cooked through. Or pan-fry for 5-6 minutes per side over medium-high heat until nicely charred. Cook in batches to achieve a char. Rest for 5 minutes before slicing.

Toss all salad ingredients together.

Whisk sauce ingredients with 1–2 tbsp water until smooth.

Divide rice between bowls and top with chicken, salad and garlic tahini sauce. Finish with toasted pine nuts and extra parsley.