Description
This Juicy Chicken Shawarma Crispy Rice Salad combines succulent spiced chicken thighs with crispy halloumi and a vibrant mix of fresh vegetables. The highlight is the crispy harissa and turmeric-seasoned rice that adds texture and bold flavor, all brought together with a creamy garlic tahini dressing. Perfect as a wholesome Mediterranean-inspired meal, it’s versatile, fresh, and packed with layers of flavor.
Ingredients
Units
Scale
For the crispy rice –
- 2 cups cooked rice (or 3/4 cup uncooked long-grain rice)
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
For the chicken –
- 1 lb (500g) boneless, skinless free-range chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, crushed
For the salad –
- 100g (4oz) halloumi cheese, diced
- 1 cucumber, diced
- 300g (10oz) tomatoes, diced
- 2 scallions (spring onions), finely chopped
- 1 red onion, finely diced
- Handful of flat-leaf parsley, chopped
For the garlic tahini dressing –
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 garlic cloves, crushed
- Water, to thin (about 1/3 cup)
Instructions
- Cook the rice: If you don’t have leftover rice, add 2/3 cup of uncooked long-grain rice to a small pan with a lid. Pour in 1 cup of water, place the pan over high heat. When the water starts to foam, cover with the lid, reduce heat to low and cook for 12 minutes. Remove from heat and let it steam with the lid on for another 10 minutes. Fluff the rice with a fork, spread it on a parchment-lined tray, and chill in the fridge for at least 10 minutes.
- Marinate the chicken: Preheat oven to 430°F/220°C fan bake. In a bowl, combine cumin, coriander, cinnamon, turmeric, and salt. Add lemon juice, olive oil, and crushed garlic. Mix thoroughly, then add the chicken thighs and toss until well coated. Marinate for at least a few minutes or up to 24 hours in the fridge.
- Cook the chicken and halloumi: Place marinated chicken on a parchment-lined oven tray and bake for 15 minutes. Remove the tray, scatter diced halloumi around the chicken, and return to oven to bake for another 10 minutes until chicken is deeply charred and halloumi is golden and crispy. Alternatively, cook in an air fryer at 400°F/200°C for 10 minutes, add the halloumi, and air fry for another 5 minutes.
- Prepare the crispy rice (oven method): Toss the chilled rice with olive oil, harissa paste, turmeric, and salt on a parchment-lined tray. Bake in the oven with the chicken for 25-30 minutes, stirring and checking after 15 and 20 minutes to prevent burning and ensure even crisping.
- Prepare the crispy rice (air fryer method): Mix the cooled rice with olive oil, harissa paste, turmeric, and salt. Air fry at 400°F/200°C for 10 minutes, shake basket, then air fry an additional 5 minutes until golden and crispy.
- Make the garlic tahini dressing: In a jar or bowl, combine tahini, lemon juice, salt, and crushed garlic. Mix well, then gradually whisk in water (approximately 1/3 cup) until smooth and creamy. Adjust thickness by adding more water or tahini as desired.
- Assemble the salad: Chop the cooked chicken into bite-sized pieces. In a large bowl, combine chicken, cucumber, tomatoes, scallions, red onion, parsley, and crispy halloumi. Top with crispy rice, drizzle most of the tahini dressing, and toss gently to combine. Serve with remaining dressing on the side.
Notes
- Timing note: Prep and cook times are estimated for air fryer use and pre-cooked rice. Oven cooking and raw rice preparation add extra time.
- Prep ahead: The salad keeps well up to four days refrigerated but add crispy rice just before serving to retain its texture.
- Ingredient variations: Feel free to add chopped pickles, red bell pepper, or substitute halloumi with creamy feta. Sprinkling dukkah on top adds extra flavor and texture.
- Speed tips: Using microwave or leftover rice speeds up preparation. Rotisserie chicken can replace homemade chicken for convenience.
Nutrition
- Serving Size: 200g
- Calories: 668
- Sugar: 4.9g
- Sodium: 1416.2mg
- Fat: 36.9g
- Saturated Fat: 10.1g
- Unsaturated Fat: 22.2g
- Trans Fat: 0g
- Carbohydrates: 46.3g
- Fiber: 4.8g
- Protein: 40.7g
- Cholesterol: 139.7mg
