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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Cooking pan | Chopping board | Knife | Strainer | Small bowl
Cooking Instructions
Ingredients
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Step 5 : Make the Sauce
Mix chopped coriander with Greek yogurt, adjusting seasoning with salt and pepper.
8 g Homemade Shawarma Spice
320 g Chicken Breast
180 g Basmati Rice
400 ml Water for Rice
120 g Red Onion
7 g Garlic
1 g Cinnamon Powder
1 g Cardamom Powder
200 g Chickpeas
20 g Black Raisins
150 g Greek Yoghurt
7 g Coriander Leaves
120 g Fresh Lemon
Allergens
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Step 1 : Prep the Ingredients
Marinate chicken breast with homemade shawarma spice and lemon juice, then set aside. Prepare the lemon juice, finely chop garlic and onion, and rinse the chickpeas.
Nutritional Information
Energy (kJ/kcal)
870
Protein (g)
61
Carbohydrates (g)
127
Fibers (g)
15
Sugar
18
Fats (g)
17
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Sauté the Rice
Use the same pan to cook garlic and onion until translucent, then add rice, cardamom, and cinnamon, stirring until rice is well coated.
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Step 2 : Pan-fry the Chicken
Add oil to a medium heat pan and cook the marinated chicken for 5-7 minutes on each side until golden. Remove and keep warm.
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Step 4 : Final Touches
Pour in water and raisins, place chicken on top, and bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Add chickpeas and cook for another 5-7 minutes until rice is done.
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Step 6 : Serve and Enjoy!
Serve the shawarma rice with chicken on top, accompanied by coriander yogurt sauce.
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