Onions fried in turmeric and cumin will fill your home with smells of the middle east while shawarma spiced chicken bakes in the oven. And don't overlook the lentils and rice combo backed with juicy roma tomatoes and herbaceous cilantro!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
Cumin-Turmeric Spice Blend
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut the tomatoes into 1/4-inch pieces. Drain, then rinse the lentils. Roughly chop the cilantro. Halve, peel, then thinly slice the onion. Pat the chicken dry with paper towels, then season all over with the Shawarma Spice Blend and salt.
Bring 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a boil in a covered medium pot. Add rice to the pot of boiling stock. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
While the chicken cooks, re-heat the large non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add Cumin-Turmeric Spice Blend and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
Fluff the rice with a fork, then stir in the lentils and half the tomatoes. Season with salt and pepper.
Slice the chicken. Divide the rice between plates. Top with the chicken, spiced onions and remaining tomato. Sprinkle the cilantro over top.