Chicken Shawarma Rice Bowls
with turmeric rice, pickles, tomato salad and a yogourt-tahini sauce
Ingredients
- Chicken Breast
- Basmati Rice
- Garlic Clove(s)
- Greek Yogourt 2%
- Dill Pickles
- Lemon
- Yellow Onion(s)
- Tahini Sauce
- Dill and Coriander
- Tomato(es)
- Spice Mix (cumin powder,coriander powder,smoked paprika)
- Turmeric Powder
Necessary elements
Bowls, Pans.
1. Chop the garlic, the cilantro, the dill and the onions. Cut the lemon in half. Cut the tomato into small cubes. Cut the pickle in half.
2. In a bowl, combine the chicken breasts, the juice of half a lemon, half of the garlic and the spice mix.
3. In a pot or a pan, add a drizzle of olive oil. Add half of the onions and the curcuma. Season with salt and pepper. Cook for 4-5 minutes. Add the rice and mix well. Add 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat, cover and cook for 10-12 minutes.
4. In a pan, over medium-high heat, add the chicken breasts. Cook for 4-5 minutes on each side. Lower the heat, cover and cook another 4-5 minutes or until the chicken is fully cooked. Once cooked, cut into pieces.
5. In a bowl, combine the yogurt, the tahini, the juice of half a lemon, the rest of the garlic and 2 2P | 3 3P tbsp. of water. . Mix well, season with salt and pepper. In another bowl, combine the rest onions, the tomatoes, the cilantro, the dill. Season with salt and pepper and mix well.
6. Serve the chicken with the rice, the tomato salad, the pickles and the sauce. Bon appétit!