A quick and easy version of a traditionally slow cooked Middle-Eastern dish.
Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours.
Ingredients (serves 6):
For the chicken:
2 tbsp. cornflour
1 tbsp. salt
1 tsp. ground cumin
1 tsp. paprika
1 tsp. turmeric
½ tsp. ground cloves
1 tbsp. cayenne pepper
1 tsp. ground cinnamon
2 tbsp. olive oil
750g chicken thighs, boneless, skinless
For the salad:
1 broccoli, chopped
230g Greek yoghurt
1 tbsp. Dijon mustard
1 tsp. salt
2 tbsp. parsley, chopped
Method:
🔸 Preheat the oven to 180°C (Gas Mark 4). Grease a loaf tin.
🔸 Mix together the cornflour, salt, cumin, paprika, turmeric, cloves, cayenne pepper and cinnamon.
🔸 Place the oil in a large bowl, then add the chicken and stir until covered. Add the spice mix and stir to coat the chicken.
🔸 Layer the pieces of spiced chicken into the loaf tin and press down, then place the tin into the oven and bake for 40 minutes.
🔸 In the meantime, make the broccoli salad. Place the broccoli in a large bowl. Make the salad dressing by combining the yoghurt, Dijon mustard, salt and parsley together. Pour the salad dressing over the broccoli, mix well and set aside.
🔸 Once the chicken has cooked, take it out from the oven and set aside to rest for 10 minutes. Now remove the chicken from the loaf tin and slice. Serve immediately with the broccoli salad.
___________________________
Nutrition per serving:
270 kcal
31g protein
7g carbs
13g fat
