STREET CART-STYLE CHICKEN BOWLS

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Step 1

In a small pot, melt 1 TBSP butter over medium heat. Stir in tsp turmeric (½ tsp for 4 servings) cook stirring frequently. until fragrant. 30-60 seconds.

Step 2

Stir in rice. , cup water (½ cups for 4). stock concentrate. a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender. 15-18 minutes. Keep cOvered off heat until ready to serve.

Step 3

Meanwhile. bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry produce.

Step 4

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato into -inch pieces.

Step 5

In a small bowl. combine sour cream. mayonnaise. garlic powder. and a squeeze of lemon. Add water l tsp at a timne until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 6

Pat diced chicken thighs dry with paper towels; season with Shawarma Spice Blend, salt. and pepper.

Step 7

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring Occasionally, until chicken is browned and cooked through, 4-6 minutes.

Step 8

Toast pitas until softened and warmed through.

Step 9

Spread with softened butter. then cut each pita into quarters. " In a small bowl. combine sour cream. mayonnaise. garlic powder. and a squeeze of lemon. Add water l tsp at a timne until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 10

Once rice is done, fluff with a fork: stir in halfthe scallion greens. Season with salt and pepper to taste.

Step 11

Divide rice between bowls, Top with chicken and tomato in separate sections; season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like. garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side TIP We like to scoop up some of the rice, chicken S tomato, and sauces with a pita vwectge and eat it all in one bite!