Chicken Shawarma Rice Bowl
A complete meal featuring spiced seared chicken, turmeric rice, a creamy tahini sauce, and a fresh red cabbage slaw.
20
Prep (min)
45
Cook (min)
65
Total (min)
Servings
Assumed 6 boneless chicken thighs weigh approximately 750g total and are skinless.
Included a total of 7.5 tbsp of olive oil to account for the 'plus more for searing' instruction.
Excluded salt and black pepper listed as 'to taste' from macronutrient totals.
Calculation assumes 1.5 cups of basmati rice refers to dry, uncooked volume.
Significant spices (cinnamon, coriander, paprika) were included in carb and fiber counts.
Ingredients
- 6 boneless chicken thighs
- 2 tbsp olive oil, plus more for searing
- 1.5 tsp kosher salt
- 0.5 tsp pepper
- 1.5 tsp smoked paprika
- 1 piece lemon, juiced
- 1.5 tbsp shawarma seasoning
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 clove garlic cloves, grated
- 1 tsp turmeric
- 1.5 cup basmati rice, washed and drained
- 2.25 cup water
- 1.5 tsp salt
- 1/3 cup tahini paste
- 3 tbsp lemon juice
- 1 clove garlic clove, grated
- 0.5 tsp salt
- 1/3 - 1/2 cup ice water
- 3 cup red cabbage, thinly sliced
- 0.5 red onion, thinly sliced
- 1 cup pickles, sliced into batons
- 1 cup cherry tomatoes, halved
- 0.5 cup chopped parsley
- 6 tbsp red wine vinegar
- 3 tbsp olive oil
- to taste salt
- to taste fresh cracked black pepper
- 1 tbsp smoked paprika (for seasoning)
- 1 tbsp ground coriander
- 2 tbsp cinnamon
- 1 1/3 tsp cumin
- 2 tsp ground ginger
- 1 tsp black pepper
- 0.5 tsp clove
- 0.5 tsp turmeric (for seasoning)
- 0.5 tsp salt (for seasoning)
Instructions
- 1
Combine olive oil, lemon juice, salt, pepper, smoked paprika, and shawarma seasoning in a bowl. Add the chicken thighs, mixing until fully coated. Heat a large pan over medium-high heat with a drizzle of olive oil. Sear the chicken thighs for 3–4 minutes per side, or until golden and 70% cooked through. Remove the chicken and set aside.
- 2
Lower the heat to medium and add olive oil to the same pan. Sauté the diced onion until translucent, about 5 minutes. Add the grated garlic and cook for another minute until fragrant and slightly caramelized. Stir in the turmeric, then add the rice. Toast the rice for 1 minute, stirring to coat in the aromatic mixture.
- 3
Pour in 2 1/4 cups of water, add salt, and bring to a boil. Reduce the heat to low and nestle the chicken thighs back into the pan. Cover with a tight-fitting lid and steam for 20 minutes. Remove the pan from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.
- 4
While the rice cooks, make the tahini sauce. Whisk together tahini paste, lemon juice, grated garlic, and salt in a bowl. Gradually stream in ice water, whisking until the sauce is smooth and creamy. Adjust consistency as needed.
- 5
For the slaw, combine the cabbage, red onion, pickles, cherry tomatoes, and parsley in a bowl. Dress with red wine vinegar, olive oil, salt, and pepper, tossing to coat evenly.
- 6
Once the rice is ready, cube the chicken thighs into bite-sized pieces. To assemble, add a base of yellow rice to a plate, about 1 cup per serving. Top with cubed chicken, drizzle generously with tahini sauce, and finish with the slaw. Serve immediately.
Recipe by Jille van der Togt