Chicken Shawarma Rice Bowl

Method

1. 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. 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. 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. 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. 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. 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.