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One Pot Shawarma Chicken with Yellow Rice
Hoofdgerecht

One Pot Shawarma Chicken with Yellow Rice

50 minVoor 4Nutri-Score C€€
van @cheffinwithzach13 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken thighs (boneless, cut into pieces)Vlees700 g
  • shawarma seasoning (about 2 tsp)Kruiden en specerijen2 g
  • smoked paprika (1 tsp)Kruiden en specerijen2 g
  • lemon juice (freshly squeezed)Groente en fruit30 ml
  • olive oil (for searing)Voorraadkast30 ml
  • onion (diced)Groente en fruit1 stuk
  • garlic (cloves, minced)Groente en fruit3 stukken
  • turmeric (1 tsp)Kruiden en specerijen3 g
  • basmati rice (rinsed)Granen300 g
  • chicken stock (hot)Voorraadkast600 ml
  • salt (to taste)Kruiden en specerijen5 g
  • cucumber (finely diced)Groente en fruit1 stuk
  • red onion (finely diced)Groente en fruit1 stuk
  • white vinegarVoorraadkast60 ml
  • tahiniVoorraadkast80 g
  • water (cold)Overig60 ml
  • lemon (juiced)Groente en fruit1 stuk

per portie

Voedingswaarden

624kcal

Koolhydraten
66 g
Eiwitten
36 g
Vetten
24 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Braadpan
  • Mengkom
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Make the vinegar sauce

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

  6. Make the tahini sauce

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

  7. Fluff, slice and serve

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