Saucepan@saucepan · Shared this recipeFollowLebanese · dinnerChicken Shawarma Rice Bowls (Halal Cart Style)Smoky spiced chicken, fragrant turmeric rice, creamy garlic sauce, and fresh salad come together in this halal cart style rice bowl.total1 hr 10 minprep30 mincook40 minservings4Original recipe on tiffinandteaofficial.comKeep this recipeAdd a copy of Chicken Shawarma Rice Bowls (Halal Cart Style) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 kg Chicken Thighs, Boneless, Skinless, sliced4 tbsp Olive Oil1 Lemon, Juice only1.5 tbsp Garlic Paste2 tsp Cumin Powder2 tsp Coriander Powder2 tsp Onion Powder2 tsp Paprika, I use Smoked1 tsp All Spice1.5 tsp Salt, Adjust to taste0.5 tsp Ground Black Pepper0.125 tsp Turmeric Powder2 tbsp Ghee2 cup Basmati Rice4 cup Chicken Stock, Make sure it isn't salted or the rice will be too salty0.5 tsp Turmeric Powder0.5 tsp Cumin Powder1 tsp Smoked Paprika PowderPinch Cardamom Powder0.125 tsp Cinnamon Powder0.25 tsp Dry Parsley2 tsp Salt2 tbsp Mayonnaise200 g Plain Greek Yoghurt1 tsp Lemon Juice1 tsp Garlic PasteLarge Pinch Sugar0.25 tsp Salt0.125 tsp Ground Black PepperIceberg LettuceCucumbersTomatoesRed OnionPitta Bread or Flat BreadHot sauceOlive OilLemonSalt and PepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the chicken thighs into a large bowl. Add the olive oil, lemon juice, garlic, and all the spices. Mix well until the chicken is fully coated. Cover and leave to marinate for at least 30 minutes, or overnight for the best flavour.2Step 2: In a bowl, combine the mayonnaise, Greek yoghurt, lemon juice, garlic, sugar, salt, and black pepper. Mix until smooth and creamy. If needed, loosen the sauce with a splash of water until it reaches a drizzle consistency. Cover and place in the fridge until needed. The flavour improves as it sits.3Step 3: Finely chop the lettuce, cucumber, tomatoes, and red onion. Dress with olive oil, lemon juice, salt, and pepper. Add a sprinkle of sumac if using. Set aside until ready to serve.4Step 4: Heat the ghee in a large oven-safe pot or deep pan over medium heat. Add the turmeric, cumin, cardamom, smoked paprika, cinnamon, and parsley, stirring for around 30 seconds until fragrant.5Step 5: Add the basmati rice and stir well so the grains are coated in the spices and ghee. Pour in the chicken stock and season with salt. Bring to a boil. Preheat the oven to 200°C fan / 220°C conventional / 425°F / Gas Mark 7. Once most of the liquid has evaporated and the surface of the rice is visible, cover tightly with a lid and transfer to the oven for 20 minutes. Remove from the oven and leave covered for 5 to 10 minutes before fluffing with a fork.6Step 6: Heat a large pan over medium-high heat with a little olive oil. Add the marinated chicken in a single layer. Cook the chicken thighs for 7 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of 165°F, 8-10 more minutes. If using Chicken Breast, add the marinated chicken in a single layer and cook undisturbed for 4 to 5 minutes until lightly charred. Flip and cook for another 4 to 5 minutes until fully cooked through. Leave for 5 minutes before slicing into smaller square pieces.7Step 7: Layer the yellow rice into bowls or serving plates. Top with the chopped chicken and fresh salad. Serve with warm pitta or wraps, then drizzle generously with the white garlic sauce and hot sauce. Finish with extra lemon juice if desired.getsaucepan.com/r/8ca259f6-c196-47cf-81ee-cda9ba64c42c · Original: https://tiffinandteaofficial.com/chicken-shawarma-rice-bowls-halal-cart-style/
