Shawarma Spiced Chicken Leg
with pickled radish, turmeric and carrot rice and hummus
Ingredients
- Chicken Legs
- Basmati Rice
- Chicken Broth Cube(s)
- Hummus
- Carrot(s)
- Radishes
- Fresh Italian Parsley
- Shawarma spices
- Tomato(es)
- Feta Cheese
- Turmeric Powder
Necessary elements
sheet pan, bowls, saucepans
1. Preheat the oven to 400°F. Place the chicken legs on a baking sheet lined with baking paper. Garnish with a drizzle of oil, the shawarma spices to taste, salt and pepper. Bake in the oven for 28-32 minutes. For a more colored skin, finish cooking the chicken at broil for 3-4 minutes.
2. Grate the carrot. Thinly slice the radish. Chop the parsley. Cut the tomato into quarters. Crumble the feta.
3. Bring a saucepan with 310 2P | 430 3P ml of water with the broth cube and turmeric to a boil. Pour in the rice and carrot, cover and cook for 10-12 minutes over low heat until the rice is cooked.
4. Put 1/4 cup of water, 2 tbsp. of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Add the radish in the saucepan, remove from the heat and let marinate.
5. Mix the tomatoes with the feta, parsley to taste, a drizzle of oil, salt and pepper.
6. Serve the chicken thighs with the rice, hummus, pickled radish and tomatoes. Bon appétit!