Classic Chicken Shawarma Rice Bowls

Ingredients

• 1 ½ lb chicken thighs(paid link)
• 3 tbsp olive oil(paid link)
• 2 tbsp lemon juice(paid link)
• 4 clove garlic(paid link)
• 2 tsp cumin(paid link)
• 1 ½ tsp paprika(paid link)
• 1 tsp turmeric(paid link)
• ½ tsp cinnamon(paid link)
• ¼ tsp allspice(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 cup long-grain white rice(paid link)
• 4 cup water(paid link)
• 2 medium tomatoes(paid link)
• 1 medium cucumber(paid link)
• ½ medium red onion(paid link)
• ½ bunch parsley(paid link)
• ½ cup tahini(paid link)
• ¼ cup plain yogurt(paid link)
• 1 clove garlic(paid link)
• 2 tbsp lemon juice(paid link)

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces. In a bowl, whisk together olive oil, 2 tbsp lemon juice, 4 cloves minced garlic, cumin, paprika, turmeric, cinnamon, allspice, 1 tsp salt, and 0.5 tsp black pepper. Add chicken to the marinade, toss to coat, and let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

2. 2

   While chicken marinates, rinse 2 cups of rice under cold water until water runs clear. In a saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

3. 3

   Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 4-6 minutes per side, until chicken is cooked through and nicely browned. Remove chicken from skillet and set aside.

4. 4

   Dice 2 tomatoes, 1 cucumber, and 0.5 red onion. Chop 0.5 bunch of parsley. In a small bowl, whisk together 0.5 cup tahini, 0.25 cup plain yogurt, 1 minced clove of garlic, and 2 tbsp lemon juice. Gradually whisk in 2-4 tbsp of water until the sauce reaches a drizzly consistency.

5. 5

   To assemble, divide the cooked rice among four bowls. Top with the cooked chicken shawarma, diced tomatoes, cucumber, red onion, and chopped parsley. Drizzle generously with the tahini sauce.

Perfect With