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1 and 1/2 pounds boneless skinless chicken thighs
1 and 1/2 tablespoons Pereg shawarma spice
1/2 teaspoon smoked paprika
juice of 1/2 a lemon
pinch of sea salt
3 tablespoons olive oil
2 tablespoons avocado oil
1 onion, diced
2 cloves garlic, minced
1 and 1/2 cups basmati rice, rinsed
3 cups chicken stock
1/2 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon honey
1 cube frozen garlic
pinch of salt
Marinate chicken for at least 10 minutes, or up to one hour.
Heat up avocado oil in a large skillet over medium-high heat.
Sear the chicken for three to four minutes per side. Remove from pan and set aside.
Scrape up pan with wooden spatula and add diced onions. Sautee for five minutes. Add garlic and cook an additional one to two minutes. Add turmeric.
Pour in the rinsed rice and toast it up with the onions and turmeric. Pour in the broth and add the chicken back in. Bring to a simmer and lower flame. Cover and cook 20 minutes. After 20 minutes, turn off the heat. Do not uncover. Let it sit for five minutes.
After five minutes remove the lid, take the chicken out and place on baking sheet under the broiler for two minutes per side to crisp up the skin.
Fluff the rice with a fork. Plate and serve with the tahini drizzle.
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