Gluten-Free Chicken Shawarma with Turmeric Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Shawarma Spice Blend
• 2 tbsp Olive Oil
• 1 cup Coconut Flour
• 0.5 cup Tapioca Starch
• 0.75 cup Water
• 1 tsp Salt
• 1 tsp Turmeric
• 1 cup Basmati Rice
• 2 cups Chicken Broth
• 2 tbsp Lemon Juice

Instructions

1. 1In a bowl, combine the 1.5 lbs Chicken Thighs with the 2 tbsp Shawarma Spice Blend and 2 tbsp Olive Oil. Mix until the chicken is evenly coated, then cover and let it marinate for at least 30 minutes.
2. 2In a separate bowl, whisk together the 1 cup Coconut Flour, 0.5 cup Tapioca Starch, 0.75 cup Water, and 0.5 tsp of the 1 tsp Salt until a smooth batter forms. Heat a non-stick skillet over medium-high heat (around 375°F or 190°C). Pour about 1/4 cup of batter per flatbread into the hot skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Repeat until all batter is used, setting the cooked flatbreads aside.
3. 3Rinse the 1 cup Basmati Rice under cold water until the water runs clear. In a medium saucepan with a lid, combine the rinsed rice with the 2 cups Chicken Broth, 1 tsp Turmeric, and the remaining 0.5 tsp of the 1 tsp Salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Let it sit, covered, for 5 minutes off the heat.
4. 4Heat a grill or a large skillet over medium-high heat (around 400°F or 200°C). Add the marinated 1.5 lbs Chicken Thighs to the hot grill or skillet and cook for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.
5. 5To serve, place the sliced chicken onto the prepared coconut flour flatbreads. Serve immediately with the fragrant turmeric rice on the side, and offer the 2 tbsp Lemon Juice for squeezing over the chicken and rice.

Substitutions

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