By Codi Ferguson
Preheat the oven to 200°C (400°F).
In a large bowl, combine the chicken thighs with 3 tbsp of shawarma seasoning, 1 tsp of olive oil, and a pinch of salt and pepper. Mix well to coat the chicken evenly.
Place the seasoned chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and slightly crispy on the edges.
While the chicken is baking, prepare the salad. Halve the cherry tomatoes and slice the cucumber. Combine the salad greens, cherry tomatoes, cucumber, and cooked couscous in a large serving bowl.
In a small bowl, mix tahini with lemon juice, water, and a pinch of salt until smooth and creamy. Adjust the consistency by adding more water if necessary.
Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
Arrange the sliced chicken over the salad. Drizzle the tahini dressing generously over the top.
Garnish with fresh parsley and add pickles if using. Serve immediately.
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This Main Course Salad Middle Eastern recipe is ready in 45 minutes and features Chicken thighs, Shawarma seasoning, Olive oil and other delicious ingredients. Contains 650 calories total.
Preheat the oven to 200°C (400°F).
In a large bowl, combine the chicken thighs with 3 tbsp of shawarma seasoning, 1 tsp of olive oil, and a pinch of salt and pepper. Mix well to coat the chicken evenly.
Place the seasoned chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and slightly crispy on the edges.
While the chicken is baking, prepare the salad. Halve the cherry tomatoes and slice the cucumber. Combine the salad greens, cherry tomatoes, cucumber, and cooked couscous in a large serving bowl.
In a small bowl, mix tahini with lemon juice, water, and a pinch of salt until smooth and creamy. Adjust the consistency by adding more water if necessary.
Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
Arrange the sliced chicken over the salad. Drizzle the tahini dressing generously over the top.
Garnish with fresh parsley and add pickles if using. Serve immediately.
Calories per Serving: 650
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