Aromatic Shawarma Chicken with Mujadara Rice & Crispy Onions

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a kettle to the boil. Bring a pot of salted water to boil.
2. Pat chicken dry and season with salt. Coat with first measure of spices. Heat oil in a frypan on medium-high heat. Cook chicken for 3 minutes each side, until golden. Transfer to a lined oven tray and reserve pan. Bake for 12-14 minutes (depending on thickness) or until cooked through. Set aside to rest.
3. Thinly slice onion and set aside (see tip). Drain and rinse lentils. Add lentils, second measure of spices, basmati rice, boiling water measure and salt to a pot. Bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
4. Heat oil in a reserved pan on medium heat. Cook onion for 4-5 minutes, stirring often, until dark golden brown. Remove from pan and leave to drain on a paper towel. Season with salt.
5. Cut broccoli into small florets. Place in pot of boiling water and cook for 2-3 minutes, until bright green and tender. Drain and season with salt and pepper.
6. Fold golden raisins through Mujadara and season to taste with salt. Thickly slice chicken.
7. Top mujadara with chicken and crispy onions. Serve broccoli on the side with almonds and a dollop of yoghurt.