Shawarma-Roasted Chicken Bowls with Turmeric Rice

Have you started watching Season 7 of Chef’s Table? If you binged all four episodes in one sitting, don’t tell me. I gobbled down episodes one and two before coming up for air.

When Kwame Onwuachi (second episode of season 7) plated his curried chicken - the dish that “woke him up" and made him consider where his life was headed, I swear I could actually smell those curry spices filling up the living room. I paused the show and immediately ordered his cookbook, “My America” — you can read more about his cookbook here.

But this recipe is not that recipe. The dish I wanted to make most after watching the episode was the Shawarma Roasted Chicken with Turmeric Lamb Rice and White Sauce, which is not in the cookbook. I know! Not to worry, I found it on the internet after he did a cooking demo for it on a morning show. Sadly, I haven’t located the roasted/candied lamb component yet, but I’m sure I will.

This dish hits for me on so many levels. Deep, explosive flavors brightened by fresh vegetables and pickled shallots. The dressing, while piquant, is drinkable, so make double (wink!).

Shawarma-Roasted Chicken Over
Turmeric Rice

Recipe adapted from Kawame Onwuachi

Serves 4

Shawarma-Marinated Chicken

• 1/2 cup sofrito, store-bought (I like this brand) or homemade

• 2 teaspoons sazón seasoning

• 2½ teaspoons ground cumin

• 1½ teaspoons ground turmeric

• 1 cup plain Greek yogurt

• 1½ tablespoons dried oregano

• 2½ teaspoons sumac

• 2 teaspoons kosher salt

• 2 pounds boneless, skinless chicken thighs

Turmeric Rice

• 1 cup basmati rice

• 1½ tablespoons extra-virgin olive oil

• 1 teaspoon whole cumin seeds

• 1 teaspoon minced fresh ginger

• 1 teaspoon minced garlic

• 1/4 cup diced yellow onion

• 1/4 cup diced red bell pepper

• 1 tablespoon tomato paste

• 1/2 teaspoon ground turmeric

• 2 teaspoons dried oregano

• 1 fresh bay leaf

• 2 sprigs fresh thyme

• 2 teaspoons kosher salt

• 2 tablespoons unsalted butter

• 1⅓ cup chicken stock

White Sauce

• 1 cup mayonnaise

• 1/3 cup Greek yogurt

• 1/2 teaspoon shawarma spice

• 2½ teaspoons very finely chopped fresh parsley

• kosher salt, to taste

• freshly squeezed lemon, to taste

To Serve

• pickled red onions or shallots

• cherry tomatoes (right now be on the hunt for dry-farmed “winter” tomatoes!)

• cucumber cut into 1/2-inch dice

• fresh greens or lettuces

Preparation

For the shawarma-marinated chicken:

1. If your sofrito isn't already a smooth paste, you can blend it with the sazón seasoning, ground cumin and ground turmeric in a food processor or blender until well-combined.

2. In a large bowl, whisk together the Greek yogurt, blended sofrito mixture, oregano, sumac and salt.

3. Pat the chicken dry with paper towels. Place the chicken in the bowl with the marinade. Thoroughly coat the chicken with the marinade, making sure to get it in all the nooks and crannies.

4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours for maximum flavor.

5. Preheat your oven to 400 F.

6. Place the marinated chicken, skin-side up, on a roasting pan with a rack in the oven. Do not scrape off excess marinade.

7. Roasting time will vary depending on the size of the chicken but start checking after 20 minutes. To check for doneness, insert a meat thermometer into the thickest part of the thigh; the internal temperature should reach 165 F.

8. Once cooked through, remove the chicken from the oven and let it rest for 10 to 15 minutes before slicing. This allows the juices to redistribute for a more tender and flavorful chicken.

For the turmeric rice:

1. Rinse the rice then soak it in a bowl of cool water for 20 to 30 minutes. Drain the rice well before proceeding.

2. Heat the olive oil in a saucepan or pot with a tight-fitting lid over medium heat. Add the cumin seeds and toast them for about 5 minutes, stirring occasionally, until fragrant.

3. Add the ginger, garlic, onion and bell pepper to the pot with the toasted cumin seeds. Sauté for about 5 minutes, until the vegetables begin to soften.

4. Add the tomato paste and increase the heat to medium-high. Cook for about 10 minutes, stirring frequently, until the tomato paste darkens and becomes slightly caramelized.

5. Add the rinsed rice to the pot and toast the rice for about 5 minutes, stirring occasionally. Add the rest of the ingredients and bring to a simmer.

6. Cover the pot tightly with the lid and reduce heat to low. Cook the rice for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed.

7. Remove the pot from the heat and let it sit covered for an additional 10 minutes. After 10 minutes, remove the lid, fluff the rice gently with a fork, and let it steam for another 5 minutes. Fluff the rice again before serving.

For the white sauce:

Whisk together the mayonnaise, Greek yogurt, shawarma spice and chopped parsley in a bowl. Season with kosher salt and fresh lemon juice to taste.

To serve:

1. After letting the chicken rest for at least ten minutes, slice it into strips or chunks.

2. Add the turmeric rice to a bowl and arrange the chicken alongside. Drizzle with some of the white sauce, then garnish with the fresh greens or lettuce, pickled shallots, tomatoes, cucumber, and a sprinkle of flaky sea salt. Serve with the remaining white sauce.