Shawarma-Spiced Chicken

Shawarma-Spiced Chicken

with Pomegranate, Dried Apricots and Roasted Carrots

Read more

Fresh fruity flavours meet tender, savoury spiced chicken in this dish. Bulgur and parsley bring the flavours of tabuleh while the our shawarma spice blend tops of the dish for a fun riff 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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs, strips

10 g


170 g

Carrot, chopped

10 g


56 g

Dried Apricots


½ cup

Bulgur Wheat


56 g

Onion, chopped

2 tbsp

Tomato Paste

1 tbsp

Shawarma Spice Blend

100 g

Greek Yogurt


1 unit


1 g

Chicken Broth Concentrate

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3088 kJ
Calories738 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate109 g
Sugar42 g
Dietary Fiber20 g
Protein49 g
Cholesterol142 mg
Sodium523 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Cups
Large Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce.* Mince or grate the garlic. Thinly slice the apricots. Heat a medium pot over medium heat. Add a drizzle of oil, then the onions and garlic. Cook, stirring occasionally, until the onions are soften, 4-5 min.


Add 3/4 cup salted water (double for 4 ppl), half the broth concentrate (1 pkg for 4 ppl), apricots and bulgur to the pot. Cover and bring to a boil over medium-high heat. Once boiling, remove the pot from the heat and let stand until the bulgur is tender and liquid has been absorbed, 15-16 min.


Meanwhile, fill a large bowl with water. Cut a 3/4-inch deep "X" on top of the pomegranate. In the large bowl, submerge the fruit, X-side up, under the water. Pry open by pulling outwards on the X, to release the seeds (also called arils). Remove the peel and pith (they will float to the top of the water). Drain the arils and transfer to a small bowl. Set aside.


Pat the chicken dry with paper towels then, cut into 1-inch wide strips. Sprinkle with the shawarma spice blend and season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the carrots and chicken. Cook until the carrots soften, and the chicken is golden-brown and cooked through, 7-8 min.


Add the tomato paste. remaining broth concentrate and 1/2 cup water (double for 4 ppl) to the pan. Stir together to warm through, 1-2 min. Season with salt and pepper. Remove from the heat and set aside. Roughly chop the parsley. In another small bowl, stir together half the parsley with the yogurt. Season with salt and pepper.


Fluff the bulgur with a fork and stir in the remaining parsley. Divide between plates and top with the chicken mixture. Sprinkle over as many pomegranate seeds as you like. Dollop with the yogurt.