Yield
25
Portion Size
181 g / 6.3 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Shawarma (Halal) (15154)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Shawarma (Halal) | 1.6 Kg | 3.5 Lbs |
| Rice, long grain, uncooked | 1 L | 4.2 cups |
| Chicken Stock, prepared | 1.7 L | 7.2 cups |
| Lemon Juice | 150 mL | 5.1 fl oz |
| Rosemary, dried | 15 mL | 1 Tbsp |
| Thyme, dried | 15 mL | 1 Tbsp |
| Parsley, Fresh, chopped | 240 mL | 1 cup |
| Onions, Fresh, diced | 300 g | 10.5 oz |
| Canola Oil | 15 mL | 1 Tbsp |
Method
- On the stove top, preheat the canola oil and sweat the diced onions. When translucent, add the chicken stock and rice. Bring to a boil and reduced heat to a simmer until the rice is almost cooked.
- In a large pan, add all ingredients and cover pan(s) with foil and bake in a preheated 350 F oven for 25 minutes, heating the chicken to an internal temperature of 165 F (74 C).
Suggested Accompaniments
Garnish with lemon slices. Serve with tossed vegetable salad (nutritional analysis not included in totals).
Nutritional Info per 181 g / 6.3 oz
| Calories (37.7% from fat) | 167 kcal |
| Fat | .3 gm |
| Saturated Fat | 2.11 gm |
| Trans Fat | 0.002 gm |
| Cholesterol | 70 mg |
| Sodium | 452 mg |
| Carbohydrates | 11.6 gm |
| Dietary Fiber | 0.8 gm |
| Sugars | 1.8 gm |
| Protein | 15.1 gm |
| Vitamin A | 11 RE |
| Vitamin C | 11 mg |
| Calcium | 19 mg |
| Iron | 1.79 mg |
| Potassium | 98 mg |
| Phosphorous | 26 mg |