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Close-up overhead shot of a Chicken Shawarma Crispy Rice Salad in a ceramic bowl showcasing heavily charred spiced chicken and chopped fresh vegetables.
FL Recipes

The Ultimate Chicken Shawarma Crispy Rice Salad

This Chicken Shawarma Crispy Rice Salad features heavily charred spiced chicken, golden crispy pan-fried rice clusters, and fresh Mediterranean vegetables, all drizzled with a thick, glossy garlic tahini sauce over a crisp romaine base.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, middle eastern
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Shawarma Crispy Rice Salad Ingredients
  • 1 lb boneless skinless chicken thighs Cut into bite-sized chunks.
  • 1 tbsp smoked paprika Part of the shawarma spice blend.
  • 1 tsp cumin Ground.
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 3 tbsp olive oil Divided for marinating and searing.
  • 2 cups day-old cooked white rice Cold jasmine or basmati.
  • 4 cups crisp romaine lettuce Finely chopped.
  • 1 cup Persian cucumbers Diced.
  • 1 cup red cherry tomatoes Halved.
  • 0.5 cup red onions Raw and thinly sliced.
  • 0.5 cup tahini paste Premium quality.
  • 2 tbsp fresh lemon juice
  • 1 clove garlic Minced.
  • 0.25 cup ice water To thin the tahini sauce.
  • 2 tbsp fresh green parsley flakes Finely chopped for garnish.

Equipment

  • 1 Large Cast-Iron Skillet Essential for creating heavily charred edges on the chicken and golden-brown crispy rice clusters.
  • 1 Wide Shallow Ceramic Bowl Ideal for assembling and presenting the salad components beautifully.

Method
 

Preparing and Assembling the Salad
  1. Cut the chicken thighs into chunks. Toss with 1 tbsp of olive oil, smoked paprika, cumin, coriander, turmeric, and 1/2 tsp salt.
  2. Heat a cast-iron skillet over medium-high heat. Add the chicken in a single layer. Sear undisturbed for 4-5 minutes until heavily charred edges form. Flip, cook for 3-4 minutes, remove and set aside.
  3. In the same skillet, add the remaining 2 tbsp of olive oil. Press the cold cooked rice into a flat, even layer. Let pan-fry undisturbed for 6-8 minutes until a golden crust forms.
  4. Break the crusted rice into large golden-brown crispy pan-fried rice clusters with a spatula. Toss for 1 more minute, then remove from heat.
  5. In a small bowl, whisk the tahini paste, lemon juice, and minced garlic. Slowly whisk in the ice water until the mixture becomes a thick, glossy, creamy white sauce.
  6. Spread the finely chopped crisp romaine lettuce across the bottom of a wide shallow ceramic bowl.
  7. Spoon a generous mound of the crispy rice clusters onto the center of the lettuce. Layer the spiced, charred chicken chunks on top of the rice.
  8. Arrange the diced cucumbers, halved tomatoes, and sliced red onions around the chicken. Drizzle heavily with the tahini sauce in a zig-zag pattern, and garnish with finely chopped parsley.

Nutrition

Calories: 580kcalProtein: 32gFat: 36gFiber: 6g

Notes

Tip 1: Always use cold, day-old rice to ensure it crisps up rather than turning mushy.
Tip 2: Do not disturb the chicken or rice while they are initially searing; patience is key to developing those deep, charred crusts.
Keyword chicken shawarma bowl,Chicken Shawarma Crispy Rice Salad,crispy rice clusters,tahini dressing

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