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One Pot Shawarma Chicken with Yellow Rice
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One Pot Shawarma Chicken with Yellow Rice

50 minPour 4Nutri-Score C€€
par @cheffinwithzach13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, cut into pieces)Viandes700 g
  • shawarma seasoning (about 2 tsp)Épices2 g
  • smoked paprika (1 tsp)Épices2 g
  • lemon juice (freshly squeezed)Fruits et légumes30 ml
  • olive oil (for searing)Épicerie30 ml
  • onion (diced)Fruits et légumes1 morceau
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • turmeric (1 tsp)Épices3 g
  • basmati rice (rinsed)Céréales300 g
  • chicken stock (hot)Épicerie600 ml
  • salt (to taste)Épices5 g
  • cucumber (finely diced)Fruits et légumes1 morceau
  • red onion (finely diced)Fruits et légumes1 morceau
  • white vinegarÉpicerie60 ml
  • tahiniÉpicerie80 g
  • water (cold)Autres60 ml
  • lemon (juiced)Fruits et légumes1 morceau

par portion

Nutrition

624kcal

Glucides
66 g
Protéines
36 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Saladier
  • Fouet

pas à pas

Préparation

  1. Marinate the chicken

    • Toss the chicken thighs with the shawarma seasoning, smoked paprika and lemon juice.
    • Let it sit if you have time, or use it right away.
    Étape 1

  2. Sear the chicken

    • Heat the olive oil in a Dutch oven over high heat.
    • Sear the chicken until about 70% cooked, then set aside, leaving the fond in the pot.
    Étape 2

  3. Cook the onions and garlic

    • Lower the heat and cook the onion in the fond until softened.
    • Add the garlic and turmeric and stir until fragrant.
    Étape 3

  4. Add the rice and stock

    • Stir in the rice to coat it in the aromatics.
    • Pour in the hot chicken stock and season with salt.
    • Return the chicken to the pot, cover and cook as you would any rice.
    Étape 4

  5. Make the vinegar sauce

    • Combine the cucumber, red onion and white vinegar in a bowl.
    • Season with salt and set aside.
    Étape 5

  6. Make the tahini sauce

    • Whisk the tahini with the cold water and lemon juice until creamy and pourable.
    • Season with salt.
    Étape 6

  7. Fluff, slice and serve

    • Fluff the rice with a fork.
    • Slice the chicken and build your plate with both sauces.
    Étape 7
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