Description
A tender, spiced chicken shawarma slow-cooked to perfection in a crockpot, served over rice with creamy tahini sauce, fresh veggies, and pickled onions for a vibrant, hearty meal that’s easy enough for weeknights and elegant enough for guests.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground paprika
1 tsp turmeric
1 tsp sumac
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1 cup chicken broth
1 cup cooked rice
1/2 cup plain Greek yogurt
1/4 cup tahini
2 tbsp lemon juice
2 green onions, sliced
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup pickled onions
1/4 cup fresh parsley, chopped
Instructions
Pat chicken thighs dry and toss with olive oil and spices in a bowl
Place chicken in the crockpot and pour in chicken broth
Cook on low for 6-8 hours (or high for 3-4 hours) until chicken is tender
Shred chicken with two forks
To make tahini sauce, whisk yogurt, tahini, lemon juice, and 2 tbsp water until smooth
Assemble bowls with rice, shredded chicken, tahini sauce, and toppings
Notes
Meal prep: Cook chicken and store in the fridge for 3-4 days
Substitute cauliflower rice for a low-carb version
Adjust sauce consistency with more water if needed
Serve with warm flatbread for added texture