Spiced Chicken Bowls with Turmeric Rice, Creamy Garlic Sauce and Toasted Pita

This vibrant bowl brings the bold, tangy flavors of Middle Eastern street cart food straight to your kitchen. Tender chicken thighs are seasoned with a warm shawarma spice blend, then seared until golden and juicy. They’re served over fragrant turmeric rice, topped with fresh diced tomatoes and finished with two sauces: a zesty lemon-garlic cream sauce and a kick of hot sauce.

Crispy buttered pita wedges on the side are perfect for scooping up every last bite. Ready in just 20 minutes, this recipe is ideal for a quick weeknight dinner that feels like a special treat.

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Ingredients

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, melt 1 tablespoon butter over medium heat. Stir in ¼ teaspoon turmeric and cook, stirring frequently, until fragrant, 30-60 seconds. Add the rice, ¾ cup water, chicken stock concentrate, a big pinch of salt and pepper. Cover, bring to a boil, then reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, let 2 tablespoons butter soften at room temperature. Quarter the lemon. Trim and thinly slice the scallions, separating the white parts from the green tops. Dice the tomato into ½-inch pieces.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon juice. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
4. Pat the diced chicken thighs dry with paper towels. Season with shawarma spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5. Toast the pitas in a dry pan or toaster until warmed and pliable. Spread with the softened butter, then cut each pita into quarters.
6. Fluff the cooked rice with a fork and stir in half of the scallion greens. Season with salt and pepper to taste. Divide the rice between bowls. Top with the chicken and diced tomato in separate sections; season the tomato with a pinch of salt. Drizzle everything with the white sauce and hot sauce to your liking. Garnish with the remaining scallion greens. Serve with the buttered pita wedges and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute diced chicken breast, but thighs are more flavorful and stay juicier. If using breast, be careful not to overcook.

What can I use instead of shawarma spice blend?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne. Use about 1 tablespoon total.

Is the white sauce the same as tahini?

No, this white sauce is a creamy lemon-garlic sauce made with sour cream and mayonnaise. It’s tangy and cooling, not tahini-based.