Bone Broth Chicken Shawarma Bowl
Healing bone broth chicken shawarma bowl with cauliflower rice, tabouleh and red cabbage salad. The recipe looks long but will come together quickly!
Start with the red cabbage salad, you will need:
1/4 small head red cabbage
1 large carrot
1 tbsp lemon juice
1 tbsp olive oil
A dash of salt and pepper
A handful of mint
Use the slicing blade on the food processor to thinly slice the cabbage and carrot. In a bowl, mix it with the remaining ingredients. Set aside.
For the tabbouleh, you will need:
1/2 cup each packed fresh parsley and mint leaves
1 1/2 cups diced English cucumber
1/3 cup minced red onion
1 tsp extra virgin olive oil
salt, thyme and oregano to taste
juice of 1/2 lemon
Pulse the parsley and mint in the food processor. In a bowl, mix it with the remaining tabbouleh ingredients. Set aside.
For the tahini dressing, you will need:
1 clove garlic
1/3 cup tahini
1/3 cup Bone Brewhouse Traditional bone broth
2 tbsp lemon juice
Smash and peel the garlic. Place all ingredients in the food processor and whirl until smooth. Set aside.
For the cauliflower rice, you will need:
1 head cauliflower
1 tablespoon olive oil ghee, or bacon fat
¼ cup Bone Brewhouse Traditional bone broth
Cut cauliflower into large florets. Rice cauliflower using shredding blade on food processor or grate by hand on a box grater. Heat oil in a large frying pan over medium heat. Add cauliflower rice, sauté then add bone broth and simmer until just cooked through, about 5 minutes.
For the chicken spice blend, you will need:
4 boneless, skinless chicken breasts
1 tsp olive oil
1/4 cup Bone Brewhouse Traditional bone broth
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cardamon
1/4 tsp paprika
1/4 tsp ground coriander
1/4 tsp garlic powder
A pinch of black pepper and cayenne pepper
Mix all the spices in a small bowl. Rub the spice blend over the chicken. Heat oil in a non-stick skillet over medium high heat. Place chicken in the pan and cook it undisturbed for 5 minutes. Flip the chicken and cook for 2 minutes. Add bone broth, cover and reduce heat to low. Cook until chicken is no longer pink inside (approx. 10-15 minutes.) To serve cut the chicken into thin slices. Fill a bowl 1/3 red cabbage salad, 1/3 tabbouleh, 1/3 cauliflower rice, top with chicken and drizzle with tahini dressing.
This recipe was sourced from bonebrewhouse.com