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Shawarma Rice with White Sauce

🇱🇧 Lebanon · Levant

Servings: 6 Prep: 10 minutes Cook: 30 minutes Total: 40 minutes

Ingredients

  • 450 g chicken thighs, cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 small onions, diced (about 1 cup)
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1.5 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 2 cups basmati rice
  • 3 cups water
  • 1 cup full-fat plain yogurt
  • 1.5 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 2-3 teaspoons lemon juice
  • 2 tablespoons tahini (optional)

Steps

  1. Marinate the chicken with the cumin, paprika, cinnamon, salt, and black pepper, ideally overnight or at least while prepping other ingredients.
  2. Heat 1 tablespoon olive oil in a large, high-sided pan. Sear chicken 3-4 minutes per side until golden brown. Remove and set aside.
  3. Add remaining 2 tablespoons olive oil and diced onions with salt to the pan. Cook over medium heat for 5 minutes until softened.
  4. Add crushed garlic, cinnamon, salt, turmeric, cumin, and black pepper. Cook for 2 more minutes.
  5. Add washed, drained rice and stir for a few minutes. Return the chicken to the pan, then add the water.
  6. Bring to a bubble, then cover, reduce heat to low, and cook undisturbed for 20 minutes.
  7. While the rice cooks, whisk together yogurt, mayonnaise, salt, black pepper, garlic powder, chili powder, lemon juice, and tahini for the sauce. Adjust seasoning to taste.
  8. Fluff the rice with a fork and serve with the white sauce and a side salad.

Notes

Tahini in the sauce is optional and can be omitted if unavailable.

Source: www.hungrypaprikas.com