Chicken Shawarma & Turmeric Rice with Chopped Salad

Ingredients

Fresh Ingredients

- 1 lb chicken thighs

- 1/4 cup parsley, chopped for garnish

- 1 medium tomato, diced

- 1/4 cup Kalamata olives, pitted and sliced

Shelf-Stable Ingredients

- 1/2 cup brown jasmine rice

- 1/4 tbsp olive oil (for cooking chicken)

- 1/4 tbsp olive oil (for rice)

- Salt and pepper, to taste

Spices for Chicken

- 1/2 tsp onion powder

- 1/2 tsp cumin

- 1/2 tsp turmeric (plus 1/4 tsp for rice)

- 1/4 tsp cayenne pepper

- 1/4 tsp cinnamon

- 1/4 tsp cardamom

Flavor Enhancements

- 1 tbsp balsamic vinegar (for a dressing)

- 1/4 tsp smoked paprika (for chicken)

- 1/4 tsp garlic powder (substitute for garlic)

Directions

1. Marinate Chicken: Mix together 1/2 tsp each of onion powder, cumin, 1/2 tsp turmeric, cayenne pepper, cinnamon, cardamom, 1/4 tsp smoked paprika, salt, and pepper with 1/4 tbsp olive oil. Coat 1 lb chicken thighs and marinate for at least 30 minutes.

2. Cook Rice: Rinse 1/2 cup brown jasmine rice. In a pot, combine rice, 1 cup of water, 1/4 tsp turmeric, and 1/4 tbsp olive oil. Bring to a boil, then simmer covered until water is absorbed and rice is tender (about 35-40 minutes).

3. Cook Chicken: In a skillet, heat 1/4 tbsp olive oil over medium heat. Add marinated chicken thighs and cook until browned and cooked through (about 6-8 minutes per side).

4. Prepare Salad: Combine diced tomato, sliced Kalamata olives, and 1/4 cup chopped parsley. Dress with 1 tbsp balsamic vinegar.

5. Serve: Slice the cooked chicken thighs and serve alongside turmeric brown rice and the tomato-olive salad.