MAIN Chicken Shawarma
Prep
Cook
Total
Yield 4-6 servings
I enjoyed this dish often while living in Paris. I was fairly broke and managed to save money by eating a lot of delicious ethnic street food. One vendor, in particular, Au Vieux Cedre, made the absolute best Chicken Shawarma. It was my first experience with this dish, and too bad that I'm only now sharing after living away from Paris for 14 years!!!
It's flavors are simple: lemon, garlic, cinnamon, cumin, curry. The renditions of this recipe are endless, but I prefer mine simple. Using boneless chicken thighs really helps to lock in the flavor!
Ingredients
2 lbs boneless chicken thighs, cubed into bite-sized pieces
2 tsp curry powder
2 tsp cumin
2 tsp salt
1/2 tsp cinnamon
1 lemon, juiced
4 cloves garlic, chopped
1 tsp oil
1 pkg jasmine rice
Instructions
- Combine all ingredients in a large bowl and allow to sit on the counter marinating for 20 minutes.
- Preheat oven to 350 F.
- Add mixture to an oiled baking dish and bake for 40 minutes, or until tender and cooked through. Make sure to reserve excess cooking liquid to flavor rice or soups!
- While chicken is cooking, make rice per package instructions or use this method here.
- Enjoy hot over rice.
Alternatively, you can cook this in your pressure cooker or slow cooker! See Notes for instructions.
Notes
For a pressure cooker:
- Add marinated chicken mixture to the basin of your pressure cooker, close the lid and secure the pressure valve to the locked and closed position.
- Choose the meat setting and off you go!
For the slow cooker:
- Add marinated chicken mixture to the basin of your slow cooker, close the lid and choose the low setting.
- Cook for 6 hours (or overnight).
Courses dinner
Recipe by Vie at https://getvie.com/2018/03/07/mod-meals-picky-eaters-dont-stand-a-chance/