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Recipe By: Matt
Chicken Schwarma
Ingredients
- Chicken
- 6 boneless chicken thighs
- 2 tablespoons olive oil, plus more for searing
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
- 1 ½ teaspoons smoked paprika
- Juice of a lemon
- 1 ½ tablespoons shawarma seasoning
- Rice
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, grated
- 1 teaspoon turmeric
- 1 ½ cups basmati rice, washed and drained
- 2 ¼ cups water
- 1 ½ tsp salt
- For a large group 12 thighs 2.5 cups rice 4 cups water
- Tahini Sauce
- ⅓ cup tahini paste
- 3 tablespoons lemon juice
- 1 garlic clove, grated
- ½ teaspoon salt
- ⅓ to 1/2 cup ice water
- Slaw
- 3 cups red cabbage, thinly sliced
- ½ of a medium red onion, thinly sliced
- 1 cup pickles, sliced into batons
- 1 cup cherry tomatoes, halved
- ½ cup chopped parsley
- ¼ cup plus 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt to taste
- Fresh cracked black pepper to taste
- Shawarma Seasoning (if you don't have it already)
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 2 tbsp cinnamon
- 1 ⅓ tsp cumin
- 2 tsp ground ginger
- 1 tsp black pepper
- ½ tsp clove
- ½ tsp turmeric
- ½ tsp salt
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Directions
- 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
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