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3 to 4 pounds chicken cutlets (white or dark)
6 tablespoons Gefen Olive Oil
6 tablespoons lemon juice
6 cubes Gefen Garlic
3 tablespoons shawarma seasoning, such as Pereg
pinch of saffron
salt, to taste
pepper, to taste
Heaven & Earth Rice, for serving
Add all ingredients to a slow cooker. Cook on low for three to four hours or high for two hours.
Shred the chicken directly in the slow cooker. Serve over rice with a chopped salad.
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