Halal Guys-Inspired Chicken Platter

Posted by jorinced on
Chicken Shawarma with yellow rice and vegetables.

For my very first Sunday night meal prepping routine, the Halal Guys chicken platter was an obvious choice. It’s always been a favorite due to its filling and exquisite flavors. Here’s the recipe for 10 servings (5 for lunches and 5 for dinners) inspired by the Chicken Shawarma from the Halal Guys.

Ingredients

Chicken Shawarma

  • 3.5 lbs boneless, skinless chicken thighs
  • 1/2 cup olive oil
  • Juice of 3 lemons
  • 2.5 tablespoons minced garlic
  • 3 tablespoons allspice (or pumpkin pie spice)
  • 1.5 tablespoons coriander
  • 1.5 tablespoons paprika
  • 1.5 tablespoons cumin
  • 2 1/4 teaspoons salt (adjust to taste)
  • 3/4 teaspoons black pepper
  • 3/4 teaspoon turmeric

Yellow Rice:

  • 2 cups Basmati rice
  • 3 cups chicken broth
  • 1 tablespoon butter
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon oregano
  • 3/4 teaspoon cumin
  • 1.5 to 4.5 teaspoons salt (adjust to taste)
  • 1 bay leaf

White Sauce

  • 3/4 cup mayonnaise
  • 3 tablespoons sour cream
  • 3/4 teaspoon black pepper
  • 2 teaspoon garlic paste
  • 1.5 teaspoons lemon juice
  • 3/4 teaspoon sugar

Instructions:

Preparing the White Sauce:

Whisk together 3/4 cup mayonnaise, 2 teaspoon garlic paste, 3 tablespoons of sour cream, 3/4 teaspoon black pepper, 1.5 teaspoons lemon juice, and 3/4 teaspoon sugar, and add water to achieve the desired consistency.

Preparing the Chicken Shawarma

  1. In a large bowl, combine 3.5 lbs of boneless, skinless chicken thighs, 1/2 cup olive oil, juice of 3 lemons, 2.5 tablespoons minced garlic, and a blend of spices: 3 tablespoons allspice, 1.5 tablespoons coriander, 1.5 tablespoons paprika, 1.5 tablespoons cumin, 2.25 teaspoons salt (adjust to taste), 3 teaspoons oregano, and 3/4 teaspoon turmeric. This mixture should be thoroughly mixed and marinated overnight.
  2. On high heat, heat a pan and add a small amount of butter for greasing. After crushing some garlic and adding it to the pan, cook the marinated chicken on each side until a nice brown crust develops, which takes approximately 4 minutes per side. Then, reduce the heat to low, cover the pan, and cook for a few more minutes until the chicken is cooked through (approximately 6 minutes per side), continuously basting the chicken.
  3. After cooking, transfer the chicken to a cutting board and, once it has cooled slightly, chop it into small pieces.

Preparing the Yellow Rice:

  1. Rinse 2 cups of Basmati rice until the water runs clear.
  2. Start the instant pot in Sauté mode, and add 1 tablespoon of butter to a pot over medium heat. Toast the rice for about 3 minutes until it becomes fragrant.
  3. Add 3 cups of chicken broth, 3/4 teaspoon turmeric, 3/4 teaspoon oregano, 3/4 teaspoon cumin, 1.5 to 4.5 teaspoons salt (adjust to taste), and 1 bay leaf. Then, close the lid, change to steam release to sealing, switch off the sauté mode, and turn on the rice mode.
  4. Once the rice is done, vent the steam, remove the lid, discard the bay leaf, and fluff the rice with a fork. Refrigerate the cooked rice for later use.

Preparing the Salad:

  1. Dice 10 tomatoes into bite-sized pieces.
  2. Shred the lettuce.

Food Storage:

Add chicken, rice, and salad to the air-tight containers and refrigerate for 5 days. The white sauce should also be refrigerated. To portion the meal, add rice and chicken to the smaller compartment. Add salad to the larger compartment.

Re-heating:

To reheat, simply pop it in the microwave for 1-2 minutes. Note that lettuce tends to become soggy upon reheating, so it’s best to leave it out before reheating.

Serving:

Serve each portion with a generous amount of the refrigerated white sauce and optionally add hot sauce to taste. Enjoy!

Recipe courtesy:Chicken and Rice

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