Saucepan@saucepan · Shared this recipeFollowMiddle Eastern · dinnerDelicious & Healthy Chicken Shawarma & Rice Bowls (Halal Cart-Style)Juicy spiced chicken served over lemony chickpea rice with a creamy garlic sauce, inspired by halal cart-style bowls.servings4Original recipe on dimitrasdishes.comKeep this recipeAdd a copy of Delicious & Healthy 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 ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 lb boneless skinless chicken thighs, or breast1 onion, sliced0.25 cup olive oil5 galic cloves, grated0.25 cup fresh lemon juice2 tsp paprika2 tsp salt2 tsp ground cumin1 tsp ground coriander1 tsp sumac0.25 tsp turmeric powderblack pepper, to tastecrushed red pepper flakes to taste2 cup long grain rice2 chickpeas, 15oz/425g, rinsed and drained2 tbsp butter2 tsp saltfreshly cracked black pepper, to taste0.5 tsp garlic powder, or to taste2 cup chicken broth2 tbsp lemon juice1 cup plain yogurt0.25 cup mayonnaise2 tbsp lemon juice1 garlic cloves, gratedStepsClear checksTap an ingredient or step to check it off.1Step 1: Begin with the Rice: Place the rice in a bowl and rinse it with cool water 4-5 times. Soak it in water for 15 minutes.2Step 2: Marinate the Chicken: Place the chicken in a large bowl along with all of the spices, oil, lemon, and seasonings. Mix together until coated and set aside.3Step 3: Make the Sauce: Combine all of the shawarma sauce ingredients together in a bowl and whisk together. Transfer the sauce into a squeeze bottle and keep refrigerated until ready to use.4Step 4: Heat a Dutch oven (or a regular pot) over medium heat. Add the butter and cook until melted. Add the chickpeas and season them lightly with salt, pepper, and garlic powder. Cook them for 3-4 minutes until golden.5Step 5: Drain the rice and add it to the pot along with 2 teaspoons salt, lemon juice, and the broth. Bring to a boil and reduce the heat to a simmer. Cover the pot and simmer for 15 minutes. Fluff the rice and keep warm until ready to serve.6Step 6: The chicken can be cooked in an air fryer, on a barbecue grill, in a pan on the stovetop or under the broiler in the oven.7Step 7: For the Air fryer, place the chicken and onions in an even layer into the basket (cook in 2-3 batches as to not overcrowd the basket) and cook at 400 °F for 15 minutes on each side. The chicken is ready when the internal temperature reaches 165 °F.8Step 8: Remove from the air fryer basket and let it rest on a cutting board for 5 minutes. Thinly slice and serve with the rice, sauce, and a salad.getsaucepan.com/r/956eba1d-9169-4502-8996-55c2404f36a9 · Original: https://www.dimitrasdishes.com/delicious-healthy-chicken-shawarma-rice-bowls-halal-cart-style/
