Chicken Shawarma Rice Bowls

Ingredients (raw weights)

• 1000 g chicken thigh, boneless skinless, raw
• 30 g garlic, raw
• 12 g salt, dry
• 4.6 g black pepper, dry
• 4.6 g paprika, dry
• 4.8 g onion powder, dry
• 3.2 g cumin, dry
• 3.9 g cinnamon, dry
• 3.4 g sumac, dry
• 90 g tomato paste, canned
• 14 g olive oil, as sold
• 20 g butter, light, as sold
• 35 g garlic, raw
• 200 g onion, raw
• 3 g turmeric, dry
• 2.3 g paprika, dry
• 6 g salt, dry
• 250 g basmati rice, dry (uncooked)
• 600 g water, as sold
• 75 g mayonnaise, light, as sold
• 25 g honey, as sold
• 1.1 g black pepper, dry
• 3.1 g garlic powder, dry
• 25 g dill pickles, as sold
• 250 g onion, raw
• 300 g cherry tomatoes, raw
• 200 g dill pickles, as sold
• 7.6 g fresh parsley, chopped, raw
• 2.3 g black pepper, dry
• 2.3 g sumac, dry

Steps

1. Once cooked, let it rest 4-5mins then chop into cubes - use all the flavorful juices left in the pan!
2. Cook garlic and onion on medium low heat for 5-6 mins till softened and fragrant, then add spices and uncooked rice. Toast for 2-3 mins before adding water
3. Bring to a light bubble then cover with a lid, simmer for 10-12 mins or until fully cooked. Check halfway to mix, prevents sticking