Chicken shawarma bowl

1. Cut chicken breast lengthwise into 4 strips of roughly even thickness. Place in a pot that fits the chicken snugly in a single layer. Add 1 tsp salt and cover with about 3 cups water (or enough to fully cover the chicken). Bring to a boil over high heat. As soon as it boils, remove pot from heat and allow to stand for 10 minutes until chicken is cooked through.

2. While chicken stands, place rice in a large pot with 2¼ cups water and a little salt. Bring to a boil over a high heat, then cover and reduce to lowest heat. Cook for 13 minutes then turn off the heat and allow to stand without lifting the lid.

3. Drain and rinse the chickpeas. Heat 2 tbsp of the olive oil in a small pot over medium heat. Add the Annabel’s Moroccan Spice Mix and sizzle for 30 seconds, then add chickpeas. Cook gently for 2-3 minutes to infuse flavours, stirring now and then. Remove from heat.

4. Drain chicken and, when cool enough to handle, shred into bite-size pieces. Add to chickpeas with ½ cup Annabel’s Go To Chermoula Sauce. Mix to combine.

5. Mix the slaw with ½ tsp salt, the remaining 1 tbsp olive oil and lemon juice or vinegar, tossing to lightly coat and combine.

To Serve:

• Divide rice, salad and chicken shawarma mixture between 4 bowls. Thin the remaining Annabel’s Go To Chermoula Sauce with 1-2 tbsp water and drizzle over each bowl. Enjoy!

Optional:

• If desired, garnish with slivered almonds and fresh coriander leaves. If using pita bread or flatbread, warm according to packet instructions and serve on the side.