Ottolenghi shawarma chicken bowl

Marinate the chicken in ⅔ shawarma sauce for at least 30 mins in the fridge

To a bowl, add cherry tomatoes, cucumber, red onion, parsley, lemon juice and salt

To another bowl, mix Greek yogurt, tahini, garlic, lemon juice, ⅓ of the shawarma sauce and a splash of water

To a saucepan, add olive oil and onion – cook ~3 mins

To the saucepan, add garlic, turmeric, and cumin – mix

To the saucepan, add basmati rice and chicken stock – cook until done ~10 mins

Once cooked, turn off the heat, add frozen peas and chickpeas, place a lid on and leave

To a pan, add olive oil and cook chicken thighs until done

To a small pan, toast flaked almond over a low heat, making sure not to burn them ~30 seconds

Serve in a bowl with rice, chicken, salad and a drizzle of the tahini dressing, top with flaked almonds