Chicken Shawarma Plate with Romesco

Watch the video below! This recipe was developed by @cookin_brooke.

Bend's Northwest Crossing farmers market is back! We have been going every Saturday and picking up all the goodies. My first stop was at @fixafoods to pick up some Almond Romesco for this dinner. This vibrant dinner comes packs a ton of flavor. You will want to have this on repeat once you make it! ✨

🛒Ingredients: 

-1 pound pasture raised chicken 

-Few tablespoons extra virgin olive oil 

-Juice of one lemon 

-3 cloves garlic, peeled, smashed, minced

-Salt + Pepper

-1 tsp cumin 

-1 tsp paprika

-Sprinkle of turmeric, cinnamon, red pepper flakes 

-Almond Romesco (@fixafoods)

-Pickled onions

-Organic white or brown rice (1/2 cup dry)

-Ghee

-Salt

-Turmeric

-Organic tomatoes

-Organic cucumbers 

-Grass fed Greek yogurt 

-Fresh dill

-One clove of garlic

-Kalamata olives

🧑🍳Instructions:

-Start by allowing the chicken to marinate overnight, add the chicken thighs along with all the seasonings listed, garlic, lemon juice and olive oil! 

-Cover and mix the thighs well! Once fully coated set in fridge and allow to marinate overnight.

-The next day, add rice to a small pot, add 1/2 cup rice, sprinkle of turmeric, salt, pepper, spoonful of ghee and 1/2 + 1/4 cup of bone broth or water. Bring to a gentle boil, stir. Put lid on and then turn heat down to a simmer, allow to cook for 15-30 minutes depending on if it’s brown or white rice! (Read the package) 

-Preheat the oven to 425 degrees, add the chicken to a lined sheet pan, cook for 30-40 minutes or until internal temperature reaches 165 degrees. 

-Once fully cooked, remove from oven, slice into thin strips, you can add back to the sheet pan and broil for a little bit with additional oil if you would like more crisp! 

-Slice cucumbers into thin circles. Mix cucumbers with a little greek yogurt, dill, salt and pepper. 

-Add rice to the plate, then cucumbers, pickled onions, chicken, sliced tomatoes, olives, a big scoop of almond romesco! Finish off with a little parsley and enjoy!