Juicy Chicken Shawarma Crispy Rice Salad

Ingredients

• 1 lb boneless, skinless chicken thighs, preferably organic
• 3 tablespoons olive oil, extra virgin recommended
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ½ teaspoon cayenne pepper (or to taste)
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• Salt, to taste
• 2 cups mixed greens (arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ bell pepper, diced
• ¼ cup fresh parsley, chopped
• ¼ cup plain yogurt, full-fat
• 2 tablespoons tahini
• 1 tablespoon honey
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until cooked through. Let the chicken rest for a few minutes before slicing it into strips.
3. In a large skillet, heat vegetable oil over medium heat. Add the cooked rice, breaking up any clumps. Season with salt and press the rice into an even layer. Cook for about 5-7 minutes until the bottom is crispy. Flip sections of the rice and cook for another 5 minutes.
4. In a small bowl, whisk together yogurt, tahini, honey, lemon juice, salt, and pepper until smooth.
5. In a large serving bowl, layer the mixed greens, followed by the crispy rice. Top with sliced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and parsley. Drizzle with the dressing just before serving.