Thursday, June 30, 2016

Chicken Shawarma Rice Bowls


I love getting outside my everyday flavor profiles and expanding my concept of dinnertime. But let's face it: we're busy! Sometimes I pretend like I have to have a whole weekend in order to cook a new recipe for dinner but then something small like this video from Wild Dish crosses my path and all things become possible. I drooled over it for an entire day (even while enjoying a bowl of amazing pasta de mare) and finally texted my mom midday, asking if I could take over dinner duty.
 




I love the bright colors, the flavors, the textures, and the fact that this tastes nothing like a common rice bowl. It isn't Mexican or Asian or even Greek. It's essentially Tel Aviv-ian and I adore it. If you're looking for the ideal summertime meal to feed a group of hungry friends, look no further. I've got your back with chicken shawarma rice bowls.      


Chicken Shawarma Rice Bowls
Serves 8-10

- the chicken -
2 Tablespoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon chipolte chili powder
1/2 teaspoon cumin
1 1/2 Tablespoons turmeric powder
1/4 teaspoon black pepper
1/2 cup olive oil
5 chicken breasts + extra oil for cooking

- the onions -
1 red onion, thinly sliced
Juice of two lemons
1/4 teaspoon sea salt

- the salad -
1 bunch fresh parsley
1 cup fresh mint leaves
2 red chili peppers minced
6 cups cooked brown or white rice

- the toppings -
roasted chick peas
raw pumpkin seeds
tahini
hummus
Greek yogurt

1.) Begin by slicing chicken breasts into "tenderloins." Combine spices and oil and marinate chicken for at least one hour or overnight. Meanwhile, thinly slice onions and "pickle" in the salt and lemon juice and cook rice.
2.) Remove leaves from parsley and set aside. Assemble various toppings. Mince chili peppers
3.) Saute chicken in a generous pan of olive oil until cooked through and set aside. When slightly cooled, cut chicken into thin, long slices.
4.) Assemble all ingredients in a large bowl - tear mint leaves just before mixing to prevent blackening. Adjust chili pepper amounts based off how spicy you like your food. Finish with desired toppings, either in individual bowls or in a family-style serving dish.

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