Chicken Shawarma Rice with Crispy Pita and Toum

Ingredients

• 700 g Chicken breast (diced)
• 0.5 cup Plain yogurt
• 4 cloves Garlic (minced)
• 1 tsp Black pepper
• 1 tsp Ground coriander
• 1 tsp Paprika
• 1 tsp Seven spice
• 1 tbsp Vinegar
• 1 tsp Salt (for the chicken)
• 2 cups Basmati rice (rinsed)
• 1 tbsp Oil (for the rice)
• 1 tbsp Butter (for the rice)
• 3 Whole cloves
• 1 Cinnamon stick
• 1 Chicken stock cube
• 2.5 cups Boiling water
• Salt (to taste; for the rice)
• 3 Pita breads (cut into bite-sized pieces)
• Neutral oil (for frying the pita)
• Oil (a little, for cooking the chicken)
• Toum (garlic sauce; use plenty)
• Sumac (for sprinkling)

Steps

1. 1

   Dice the chicken breast into small pieces.

2. 2

   In a bowl, combine the diced chicken with the yogurt, minced garlic, black pepper, ground coriander, paprika, seven spice, vinegar, and salt. Stir to coat the chicken evenly.

3. 3

   Cover the bowl and refrigerate the chicken for 1 hour to marinate.

4. 4

   Cut the pita breads into bite-sized pieces.

5. 5

   Heat neutral oil in a pan for frying. Fry the pita pieces until golden and crispy, then set them aside.

6. 6

   In a pot, heat the oil and melt the butter.

7. 7

   Add the whole cloves, cinnamon stick, and chicken stock cube to the pot.

8. 8

   Add the rinsed basmati rice and stir for about 1 minute.

9. 9

   Pour in the boiling water until the rice is just covered. Season lightly with salt.

10. 10

    Bring the rice to a simmer. Cover the pot, reduce the heat, and cook until the rice is tender.

11. 11

    Heat a little oil in a pan. Add the marinated chicken and cook over medium-high heat, turning or stirring so it cooks on all sides, until fully cooked and lightly browned.

12. 12

    Assemble in layers: spread crispy pita on a serving plate, add a generous layer of rice, then the cooked chicken. Top with another handful of crispy pita and plenty of toum, and finish with a sprinkle of sumac.

Notes

The source does not specify exact frying-oil amounts, a rice cooking duration, or a measured quantity of toum or sumac. The audio also mentions frying the bread in oil, cooking the chicken in a little oil, and layering the dish as listed.

Nutrition per serving

• main
• Middle Eastern
• chicken
• rice
• gluten-containing
• dairy
• fried
• layered