Fresh fruity flavours meet tender spiced chicken in this dish. Our shawarma spice blend makes a fresh, fun take on one of our favourite take-out meals.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Shawarma Spice Blend
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat, then reduce heat to low. Simmer, still covered, until freekeh is tender, 25-28 min.
While the freekeh cooks, cut sweet potato into 1/2-inch pieces, then add to a baking sheet. Drizzle with 1 tbsp oil (dbl for 4 ppl), then season with half the Shawarma Spice Blend, salt and pepper. Toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 22-24 min. (NOTE: You will be adding the chicken to the baking sheet halfway through cooking.))
While the veggies roast, pat at the chicken dry with paper towels, then season with salt and pepper. Sprinkle remaining Shawarma Spice Blend all over the chicken. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. (NOTE: Cook in batches for 4 ppl.) Transfer to the baking sheet with the sweet potatoes. Roast in the middle of the oven, until the chicken is cooked through, 10-12 min.**
While the chicken and veggies roast, halve the tomatoes. Roughly chop the parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate the garlic. Whisk together the mayo, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper.
Drain any excess water from the freekeh and return to the same pot. Stir the sweet potatoes, lemon zest and half the parsley to into the freekeh. Whisk together the remaining lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add the tomatoes and remaining parsley. Season with salt and pepper. Stir to combine.
Thinly slice the chicken. Divide the freekeh between plates. Top with chicken and tomato-herb salad. Dollop with the lemon-garlic toum.