Gluten-Free Chicken Shawarma Bowls with Turmeric Rice

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/4 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Basmati rice
• 2 cups Chicken broth
• 1/4 cup Tahini
• 2 tbsp Water
• 1/4 cup Fresh parsley
• 1 cup Cherry tomatoes
• 1/2 cup Cucumber

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

Instructions

1. 1In a bowl, combine chicken thighs with olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Marinate for at least 30 minutes.
2. 2Rinse the basmati rice thoroughly.
3. 3In a saucepan, combine basmati rice, chicken broth, and turmeric. Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4While the rice is cooking, sauté the marinated chicken in a pan over medium heat until fully cooked and browned (about 7-10 minutes).
5. 5Prepare the tahini dressing by whisking together tahini, water, and lemon juice until smooth. Add more water if needed to reach desired consistency.
6. 6Chop parsley, cherry tomatoes, and cucumber.
7. 7Assemble the bowls: Start with a base of turmeric rice, top with chicken shawarma, and garnish with parsley, cherry tomatoes, cucumber, and tahini dressing.

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