Shawarma Spiced Chicken with Couscous and Saffron Yogurt | Ramadan Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Preheat oven to 220°C (or 200°C with fan).

Wash the lemon and grate its zest.

Crush the garlic and add it to a baking dish with lemon zest, 1 tablespoon of lemon juice, coriander, cumin, paprika, chili, salt, pepper, and a drizzle of olive oil.

Add the chicken to the baking dish and roast for 30 minutes.

Finely dice shallots and carrot, and finely dice 2 zucchinis.

Rinse cherry tomatoes and set aside.

Boil measured water and dissolve the stock cube in it.

In a bowl, combine natural yogurt and saffron, season with a pinch of salt, and mix well.

Heat a saucepan over medium heat with a drizzle of olive oil, add shallots, carrots, and zucchini with a pinch of salt, and sauté for 5-6 minutes.

Add cherry tomatoes and fry for 1-2 minutes more.

Add couscous to the saucepan with stock, bring to a boil, then turn off the heat, cover, and set aside for 5 minutes until liquid is absorbed and couscous is tender.

Slice the roasted chicken, divide the vegetable couscous among plates, and top with chicken slices.

Serve with a dollop of saffron yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens