For our regular Friday night meal, I made Chicken Shawarma with Indian Yellow Jasmine Rice. This is a fantastic recipe.
1 kg chicken breasts
1/2 cup water
Spice Mix
1 1/2 teas ground cumin
1 teas ground sumac
1/2 teas chilli powder
1/2 teas sweet paprika
1/4 teas garlic powder
1/4 teas salt
1/4 teas pepper
1/4 teas ground turmeric
1/4 teas cinnamon
1/2 teas ground cloves
Tahini Sauce
1/4 cup tahini
2 teas fresh lemon juice
2 tabs water
2 teas minced garlic
sea salt
1. Cook the chicken in the water. I did mine in the slow cooker
2. Once cooked, slice the chicken against the grain, into small pieces
3. Mix together all of the spices and set aside
4. Preheat large frypan and add 1 tab oil. (Frypan should be big enough to have ONE layer of chicken)
5. Add chicken, and place an even layer of spice mix on top of the chicken, and cook until crisp
6. Combine all of the sauce ingredients and mix in mixer until combined and set aside
7. Carefully turn the chicken ensuring that each piece is covered in spice
8. Add a little more oil of required
9. Once cooked remove from pan.
10. Serve with Tahini Sauce.
I served ours with some Indian Yellow Jasmine Rice
2 cups Jasmine Rice
3 cups chicken broth
2 tabs butter
4 cloves garlic minced
1 teas turmeric
1/2 teas cumin
1-2 bay leaves
dash of cinnamon
salt
1. Wash the rice under cool water
2. In saucepan add butter, garlic, turmeric, cumin and cinnamon and cook for approx 2 mins or until garlic is tender
3. Add the washed rice and stir to coat completely, allow to cook for 2 mins (adds flavour)
4. Add the broth and bay leaves
5. Bring to boil, place lid on, and reduce heat to simmer for approx 20 mins or until rice is tender.