Chicken Shawarma Bowl

The recipe

Instructions

1. 1
   Heat the oven to 210C. Toss the chicken thighs with the oil, cumin, paprika, turmeric, half the crushed garlic, the juice of half the lemon and the salt.
2. 2
   Spread on a tray with the sliced onion and roast for 25-30 minutes until the chicken is cooked through with no pink meat and the juices run clear.
3. 3
   Meanwhile cook the rice in boiling salted water until tender, then drain and keep warm.
4. 4
   Stir the remaining crushed garlic and a squeeze of lemon into the yogurt with a pinch of salt.
5. 5
   Slice the roasted chicken, pile over the rice and onions and finish with a generous drizzle of the garlic yogurt.

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