Ingredients
F
For the Chicken
b
6 boneless chicken thighs
o
2 tablespoons olive oil, plus more for searing
k
1 ½ teaspoons kosher salt
p
½ teaspoon pepper
s
1 ½ teaspoons smoked paprika
J
Juice of a lemon
s
1 ½ tablespoons shawarma seasoning
F
For the Rice
o
2 tablespoons olive oil
y
1 yellow onion, diced
g
4 garlic cloves, grated
t
1 teaspoon turmeric
b
1 ½ cups basmati rice, washed and drained
w
2 ¼ cups water
s
1 ½ tsp salt
F
For the Tahini Sauce
t
⅓ cup tahini paste
l
3 tablespoons lemon juice
g
1 garlic clove, grated
s
½ teaspoon salt
t
⅓ to 1/2 cup ice water
F
For the Slaw
r
3 cups red cabbage, thinly sliced
o
½ of a medium red onion, thinly sliced
p
1 cup pickles, sliced into batons
c
1 cup cherry tomatoes, halved
c
½ cup chopped parsley
p
¼ cup plus 2 tablespoons red wine vinegar
o
3 tablespoons olive oil
S
Salt to taste
F
Fresh cracked black pepper to taste
F
For the Shawarma Seasoning (if you don't have it already)
s
1 tbsp smoked paprika
g
1 tbsp ground coriander
c
2 tbsp cinnamon
c
1 ⅓ tsp cumin
g
2 tsp ground ginger
b
1 tsp black pepper
c
½ tsp clove
t
½ tsp turmeric
s
½ tsp salt
Directions
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.
o
2 tablespoons olive oil, plus more for searing
J
Juice of a lemon
k
1 ½ teaspoons kosher salt
p
½ teaspoon pepper
s
1 ½ teaspoons smoked paprika
s
1 ½ tablespoons shawarma seasoning
b
6 boneless chicken thighs
o
2 tablespoons olive oil, plus more for searing
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.
o
2 tablespoons olive oil
y
1 yellow onion, diced
g
4 garlic cloves, grated
t
1 teaspoon turmeric
b
1 ½ cups basmati rice, washed and drained
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.
w
2 ¼ cups water
s
1 ½ tsp salt
b
6 boneless chicken thighs
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.
t
⅓ cup tahini paste
l
3 tablespoons lemon juice
g
1 garlic clove, grated
s
½ teaspoon salt
t
⅓ to 1/2 cup ice water
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.
r
3 cups red cabbage, thinly sliced
o
½ of a medium red onion, thinly sliced
p
1 cup pickles, sliced into batons
c
1 cup cherry tomatoes, halved
c
½ cup chopped parsley
p
¼ cup plus 2 tablespoons red wine vinegar
o
3 tablespoons olive oil
S
Salt to taste
F
Fresh cracked black pepper to taste
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.
b
6 boneless chicken thighs
b
1 ½ cups basmati rice, washed and drained
t
⅓ cup tahini paste
r
3 cups red cabbage, thinly sliced
o
½ of a medium red onion, thinly sliced
p
1 cup pickles, sliced into batons
c
1 cup cherry tomatoes, halved
c
½ cup chopped parsley
