TOSS x Freja Chicken Shawarma Bowl

Serves: 2
Time: 35–40 minutes

Ingredients

For the chicken:

4 chicken thighs (boneless, skinless)
1½ tbsp Greek yogurt
1 tsp tomato purée
1 tsp smoked paprika
1 tsp ground cumin
½ tsp turmeric
½ tsp garlic powder
Juice of ½ lemon
2 tbsp honey
Salt and black pepper, to taste

For the quinoa:

100g dry quinoa, rinsed
350ml Freja Rich Chicken Cooking Bone Broth

For the toppings:

50g cucumber, diced
50g cherry tomatoes, halved or chopped
2 tbsp fresh parsley, chopped
4 tbsp pickled red onions
2–3 tbsp TOSS Sweet Tahini
Lemon wedges, to serve

Method 

1.In a bowl, mix Greek yogurt, tomato purée, smoked paprika, cumin, turmeric, garlic powder, lemon juice, honey, salt, and pepper. Toss the chicken thighs in the marinade and leave for at least 15 minutes (up to 2–3 hours in the fridge for more flavour). 2. Rinse the quinoa under cold water. In a small saucepan, bring the 350ml Freja Rich Chicken Cooking Bone Broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 12–15 minutes until the liquid is absorbed and the grains are tender. Fluff with a fork and keep warm. 

3. Heat a non-stick pan over medium-high heat. Cook the marinated chicken thighs for 5–6 minutes per side (depending on thickness) until fully cooked and coated in the sticky glaze. Remove from the pan and slice into strips. 

4. While the chicken cooks, mix the cucumber, cherry tomatoes, and chopped parsley. 5. Assemble the bowls by dividing the cooked quinoa between two bowls. Top with sliced chicken, then scatter over the chopped salad and pickled onions.

6. Drizzle over TOSS Sweet Tahini Chick and serve with lemon wedges on the side.