One‑Pan Chicken Shawarma Rice Bowls

Ingredients

• Boneless skinless chicken thighs — 680 g
• Paprika — 1 tbsp
• Ground cumin — 1 tbsp
• Onion powder — 1 tbsp
• Ground coriander — 2 tsp
• Ground allspice — 1 tsp
• Turmeric — 2 tsp
• Black pepper — 2 tsp
• Salt — 1 tsp
• Olive oil — 3 tbsp
• Garlic cloves — 8 pcs
• Lemon — 0.5 pcs
• Better Than Bouillon roasted chicken base — 2 tsp
• Unsalted butter — 3 tbsp
• Yellow onion, diced — 1.5 cup
• Turmeric (for rice) — 1 tbsp
• Paprika (for rice) — 2 tsp
• Garlic powder — 2 tsp
• Black pepper (for rice) — 2 tsp
• Basmati rice — 1.5 cup
• Hot water — 3 cup
• Better Than Bouillon roasted chicken base (for rice) — 3 tsp

Steps

1. Make the chicken marinade: in a bowl combine the chicken thighs with the paprika, cumin, onion powder, ground coriander, allspice, turmeric, black pepper, salt, olive oil, the 8 garlic cloves and the juice of half a lemon plus 2 teaspoons of Better Than Bouillon; mix well and refrigerate to marinate for as long as you like.
2. Heat a large pan over medium‑high heat and add a light drizzle of olive oil. Once the pan is hot, add the marinated chicken in batches so pieces are not crowded; cook for 6–8 minutes per side until golden and cooked through. Transfer cooked chicken to a plate and set aside.
3. Reduce the heat under the same pan to medium‑low. Add the butter, then the diced onion and cook, stirring often, until translucent. Add the rice spices (turmeric, paprika, garlic powder and the additional black pepper) and cook for 1–2 minutes to bloom the spices.
4. Add the basmati rice to the pan and toast, stirring, for about 2 minutes. Pour in the hot water that has been mixed with the 3 teaspoons of Better Than Bouillon, stir, bring to a boil, then cover and reduce the heat to low; simmer for 20 minutes until the rice is tender and the liquid is absorbed.
5. While the rice finishes, thinly slice or roughly chop the cooked chicken. Fluff the rice with a fork, then serve the sliced chicken on top of the onion rice and finish each bowl with the Fresh Sumac Salad and Garlic Sauce prepared in the subrecipes.

Fresh Sumac Salad

• Large red onion — 0.5 pcs
• Cherry tomatoes — 1 cup
• Cucumber — 1 cup
• Salt — 1 tsp
• Black pepper — 1 tsp
• Sumac — 2 tsp
• Lemon — 0.5 pcs

1. Thinly slice the red onion, quarter the cherry tomatoes and slice the cucumber then halve the slices; place in a bowl.
2. Add the salt, black pepper, sumac and the juice of half a lemon; toss to combine and adjust seasoning to taste.

Garlic Sauce

• Mayonnaise — 0.25 cup
• Plain Greek yogurt — 0.25 cup
• Garlic cloves — 3 pcs
• Fresh parsley, chopped — 1 tbsp
• Salt — 1 tsp
• Black pepper — 1 tsp
• Lemon — 0.5 pcs
• Olive oil — 1 tbsp

1. Finely mince or crush the garlic cloves with the salt and pepper and chop the parsley.
2. In a bowl whisk together the mayonnaise and Greek yogurt, then stir in the minced garlic, chopped parsley, lemon juice from half a lemon and the olive oil until smooth; taste and adjust seasoning.