Difference between revisions of "Chicken Shawarma"
From Combobulate
(Created page with "This is from facebook I think. ==== Things to put in ==== Chicken thighs * 2tsp ground cumin / ground corriander / paprika * 1tsp smoked paprika * 0.75 tsp salt * 0.5 tsp bl...") |
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| Line 4: | Line 4: | ||
Chicken thighs | Chicken thighs | ||
| − | * 2tsp ground cumin / ground | + | * 2tsp ground cumin / ground coriander / paprika |
* 1tsp smoked paprika | * 1tsp smoked paprika | ||
* 0.75 tsp salt | * 0.75 tsp salt | ||
| − | * 0.5 tsp black pepper / | + | * 0.5 tsp black pepper / turmeric / ground cardamom |
* 0.25 tsp chilli flakes | * 0.25 tsp chilli flakes | ||
* 1.5 tsp lemon juice | * 1.5 tsp lemon juice | ||
| Line 15: | Line 15: | ||
* 180g long grain rice (I use basmati) | * 180g long grain rice (I use basmati) | ||
* .5L chicken stock | * .5L chicken stock | ||
| − | * Fresh | + | * Fresh parsley |
==== Where to put them ==== | ==== Where to put them ==== | ||
| Line 22: | Line 22: | ||
Heat oil until hot, cook chicken until nicely done, add onion and garlic turning down heat a bit, then add the rice and fry for a minute. | Heat oil until hot, cook chicken until nicely done, add onion and garlic turning down heat a bit, then add the rice and fry for a minute. | ||
| − | Add stock and simmer until absorbed. Cover with a lid, turn off heat and let sit for 12 minutes or so. | + | Add stock and simmer until absorbed. Cover with a lid, turn off heat and let sit for 12 minutes or so. Garnish with parsley to serve. |
Latest revision as of 17:36, 13 October 2025
This is from facebook I think.
Things to put in
Chicken thighs
- 2tsp ground cumin / ground coriander / paprika
- 1tsp smoked paprika
- 0.75 tsp salt
- 0.5 tsp black pepper / turmeric / ground cardamom
- 0.25 tsp chilli flakes
- 1.5 tsp lemon juice
- 1 tbsp oil
- 1 onion finely sliced
- 3 cloves garlic, crushed
- 180g long grain rice (I use basmati)
- .5L chicken stock
- Fresh parsley
Where to put them
Thinly slice chicken, pop in a bowl with spices and lemon juice, leave for a bit
Heat oil until hot, cook chicken until nicely done, add onion and garlic turning down heat a bit, then add the rice and fry for a minute.
Add stock and simmer until absorbed. Cover with a lid, turn off heat and let sit for 12 minutes or so. Garnish with parsley to serve.
