Chicken Shawarma with Turmeric Rice

Instructions

1. 1In a medium bowl, combine the about 680 g of chicken thighs with the 2 tbsp Shawarma Spice Blend, 2 tbsp Olive Oil, 1 tbsp Lemon Juice, and 3 cloves of minced garlic. Stir everything together until the chicken is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature.
2. 2While the chicken marinates, prepare the rice. In a 3-quart heavy-bottomed pot, heat the 1.5 cups of Basmati Rice and 1 tsp Turmeric over medium heat for 1 minute, stirring constantly. Add the 3 cups of Vegetable Broth, 1 tsp Salt, and 0.5 tsp Pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and let the rice sit, covered, for 5 minutes.
3. 3Heat a 30.48 cm skillet over medium-high heat until hot. Carefully add the marinated chicken thighs to the hot skillet in a single layer. Cook for 6-8 minutes per side, until the chicken is browned and the internal temperature reaches 74°C.
4. 4Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then slice the chicken into bite-sized pieces.
5. 5Serve the sliced chicken over the prepared turmeric rice. Add a dollop of the 1 cup Plain Yogurt on top of the chicken. Enjoy!

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