Chicken Shawarma

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  907g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Coriander seed

  Spices

  1 ½ tsp or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  2 tsp or 5g

• Paprika

  Spices

  1 tsp or 2g

• Cornstarch

  2 tbsp or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Butter

  Unsalted

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Rice Basmati

  Compliments

  1 cup or 90g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic Powder

  Great Value

  1 tsp or 4g

Directions

1. Marinade Chicken with salt, pepper, cinnamon, cloves, half the cumin, 2/3 of the turmeric, chili powder, paprika, corn starch, and oil overnight or at least an hour
2. Pack tightly in loaf pan and bake at 350 for 1 hour, or until internal temp reaches 165°.
3. Heat remaining cumin and turmeric in butter for 1 minute
4. add rice and toast for 4-6 minutes.
5. Add broth and boil until rice is just visible at the top.
6. Turn heat down to a simmer, cover and cook for 8-10 minutes or until all the liquid is absorbed.
7. Let rest, covered, for at least 5-10 for optimal tenderness.

Similar Foods

• Chicken Shawarma Salad
• Chicken Shawarma and Sweet Potato Fry Bowls
• Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
• Shawarma-Spiced Chicken Pita with Tahini Yogurt Sauce