Chicken Shawarma with Turmeric Rice

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Paprika
• 0.5 tsp Cardamom
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1.5 cups Basmati rice
• 3 cups Chicken broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, mix together olive oil, lemon juice, garlic, cumin, turmeric, paprika, cardamom, salt, and pepper.
2. 2Add the chicken thighs to the marinade and ensure they are well coated. Marinate for at least 15 minutes.
3. 3Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes per side.
4. 4While the chicken cooks, prepare the rice. In a saucepan, combine basmati rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5Slice the chicken and serve over the turmeric rice.

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