Chicken Shwarma Crispy Rice

配料

Chicken shawarma.

600 g chicken thigh, boneless.

2 tablespoons olive oil.

2 teaspoons ground cumin.

2 teaspoons ground paprika.

1 teaspoon ground coriander.

1 teaspoon garlic powder.

0.5 teaspoon ground turmeric.

0.5 teaspoon cinnamon.

1 teaspoon salt.

0.5 teaspoon black pepper.

Juice of 0.5 lemon.

Crispy rice.

1 cup jasmine or basmati rice, cooked and cooled.

2 tablespoons olive oil.

0.5 teaspoon salt.

Salad.

1 cup chopped cos lettuce.

1 cup chopped cucumber.

1 cup cherry tomatoes, halved.

0.25 cup finely sliced red onion.

0.25 cup chopped parsley or mint.

Dressing.

0.5 cup Greek yoghurt.

1 tablespoon tahini.

1 small garlic clove, grated.

Juice of 0.5 lemon.

Salt to taste.

Water to thin.

步骤

Chicken.

Mix oil, spices, salt, pepper, and lemon juice.

Coat chicken well.

Rest 20 minutes, longer improves flavour.

Cook in a hot pan or air fryer at 190 C for 12 to 15 minutes.

Turn once.

Cook until browned and cooked through.

Rest 5 minutes.

Slice.

Crispy rice.

Heat oven to 200 C or use air fryer.

Toss cooled rice with oil and salt.

Spread thin on a tray.

Bake 25 to 30 minutes.

Stir once.

Cook until golden and crunchy.

Cool slightly.

Dressing.

Mix yoghurt, tahini, garlic, lemon, and salt.

Add water a tablespoon at a time.

Aim for pourable but thick.

Assemble.

Add lettuce, cucumber, tomato, onion, and herbs to a bowl.

Add warm chicken.

Add crispy rice.

Spoon over dressing.

Toss lightly.

Finish with extra herbs or lemon juice.