Sheet Pan Shawarma Chicken and Cauliflower

Ingredients

• 700 gboneless skinless chicken thighs
• 600 gcauliflower florets, florets
• 1medium red onion, wedges
• 2 tbspextra-virgin olive oil
• 2 tspground cumin
• 1¾ tspsmoked paprika
• ¾ tspground turmeric
• ½ tspground cinnamon
• ¾ tspsalt
• 120 gplain 0% Greek yogurt
• 2 tbsptahini
• 1¼ tbsplemon juice
• 10 gfresh parsley
• 200 gdry long-grain white or basmati rice, dry

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the upper third. Line a large rimmed baking sheet with parchment.

3. Toss the chicken thighs, cauliflower florets and red onion wedges with the oil, cumin, smoked paprika, turmeric, cinnamon and salt.

4. Spread everything in a single layer with space between pieces. Use two trays if crowded so the cauliflower browns instead of steaming.

5. Roast for 28 to 30 minutes, turning once halfway, until the cauliflower is golden and the chicken reaches 74°C (165°F).

   30 min timer

6. Whisk the Greek yogurt, tahini and lemon juice with 1 to 2 tbsp of water until drizzly.

7. Serve over the rice, drizzled with the tahini yogurt and scattered with parsley.

Storing and reheating

Keeps 4 days.