with Cucumber Salad and Spicy Tahini Sauce
Fire up your grill and clear your schedule to enjoy this Middle Eastern-inspired recipe. Golden rice, studded with sweet peppers is the base to smoky grilled shawarma-spiced chicken, generously drizzled with an unexpectedly addicting spicy tahini sauce!
Allergens
Utensils
Tags
Chicken Thighs
280 g
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
2 unit(s)
Tomato
1 unit(s)
Tahini Sauce
2 tbsp
Spicy Mayo
2 tbsp
Cumin-Turmeric Spice Blend
1.5 tsp
Shawarma Spice Blend
0.5 tbsp
Vegetable Stock Powder
1 tbsp
White Wine Vinegar
0.5 tbsp
Butter
1 tbsp
Oil
1.5 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Add stock powder, Cumin-Turmeric Spice Blend, 1 tbsp (2 tbsp) butter, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, half the Shawarma Spice Blend (use all for 4 ppl), half the tahini sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- Thinly slice cucumber.
- Cut tomato into 1/4-inch pieces.
- Quarter, then remove core from peppers.
- Add spicy mayo and remaining tahini sauce to a small bowl. Season with salt and pepper. Stir to combine, then set aside.
- Add peppers and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper. Toss to coat, then set aside.
- Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to combine.
- Add cucumber and tomato, then toss to coat. Set aside.
- Add chicken to one side of the grill. Close lid and grill until cooked through, 5-7 min per side.**
- Using clean tongs, add peppers to other side of the grill. Close lid and grill until lightly charred and tender, 4-6 min per side.
- Once cooked, transfer chicken and peppers to a plate to rest for 2-3 min. (TIP: If peppers are too charred, carefully remove the skin.)
- Cut grilled peppers into 1/2-inch pieces.
- Thinly slice chicken.
- Fluff rice with a fork. Stir in grilled peppers and any juices from the plate.
- Divide rice, chicken and veggies between plates.
- Drizzle spicy tahini sauce over chicken.
760
kcal
Calories
35
g
Fat
9
g
Saturated Fat
75
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
37
g
Protein
160
mg
Cholesterol
1290
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Wild Rice and Summery Veggies
