Shawarma chicken with pomegranate & tahini

Name: Shawarma chicken with pomegranate & tahini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp cold-pressed rapeseed oil; 6 pack Pack of 6 (about 485g) Waitrose & Partners No.1 Free Range Chicken Thigh Fillets, each halved; 2 onions, roughly chopped; 2 tbsp Cooks' Ingredients Shawarma Spice Paste; 400 g can chickpeas, drained; 1½ tbsp Belazu Tahini; 100 g low fat Greek style yogurt; 1 unwaxed lemon, zest of all; ½ Juice of unwaxed lemon; 1 medium pomegranate, seeds (or 4 tbsp seeds); 1 handful flat leaf parsley, roughly chopped

This chicken shawarma recipe can be enjoyed all year round. The depth of the spices from the shawarma seasoning brings a welcomed warmth in winter months, especially when served with warm flatbreads. In the summer, the crisp and sweet pomegranate seeds bring a sharp and refreshing bite to the dish.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseLunch
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp cold-pressed rapeseed oil
6 pack Pack of 6 (about 485g) Waitrose & Partners No.1 Free Range Chicken Thigh Fillets, each halved
2 onions, roughly chopped
2 tbsp Cooks' Ingredients Shawarma Spice Paste
400g can chickpeas, drained
1½ tbsp Belazu Tahini
100g low fat Greek style yogurt
1 unwaxed lemon, zest of all
½ Juice of unwaxed lemon
1 medium pomegranate, seeds (or 4 tbsp seeds)
1 handful flat leaf parsley, roughly chopped

Heat the oil in a wide, non-stick frying pan. Add the chicken and onions, season and cook for 10 minutes over a medium-high heat, until the onions are caramelised and the chicken browned. Turn the chicken halfway through cooking and move the onions around the pan a few times.
Stir in the shawarma paste and let it sizzle for 2 minutes until fragrant. Add 250ml water and the chickpeas. Partially cover with a lid and simmer for 25 minutes, until the chicken is tender and cooked through, the juices run clear and no pink meat remains, and the chickpeas are in a thick sauce. (Add a splash of water as it cooks, if needed.) Season.
Meanwhile, mix the tahini, yogurt, lemon zest and 1 tbsp juice. Loosen with 2 tsp water then season. When the chicken is ready, drizzle with a little of the tahini yogurt and scatter with the pomegranate seeds and parsley. Serve with the rest of the lemon cut into wedges for squeezing, and flatbreads on the side, if liked.