Pan-Roasted Shawarma Chicken with Mujadara Rice & Crispy Onions

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Pat chicken dry and season with salt. Sprinkle flesh side of chicken with first measure of shawarma spices. Heat oil in a large frypan on medium-high heat. Cook chicken for 3 minutes each side, until golden. Transfer to a lined oven tray and reserve pan. Bake chicken for 12-14 minutes (depending on thickness) or until cooked through. Set aside to rest.
3. Trim ends from carrots and cut cauliflower into florets. Toss on a lined oven tray with cumin seeds and olive oil and season to taste with salt and pepper. Roast below chicken for 15-20 minutes, until golden and tender. Once cooked, toss through baby silverbeet.
4. Drain and rinse lentils. Add lentils, second measure of shawarma spices, rice and stock to a medium pot. Bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
5. Thinly slice onion (see tip). Return reserved pan to medium heat and add a generous drizzle oil. Cook onion for 4-5 minutes, stirring often, until dark golden brown. Remove from pan and leave to drain on a paper towel. Season with salt.
6. Fold golden raisins through mujadara and season to taste with salt. Thickly slice chicken.
7. Mujadara topped with chicken, onion, almonds and tahini crema. Serve veggies on the side.