Copycat Chicken Shawarma

This Thanksgiving, I threw all caution to the wind and loaded up on my Grandma Lynne’s famous stuffing and gravy, my mother-in law’s molasses rolls, my brother-in-law’s amazing deep fried turkey, and my mom’s home made green bean casserole. Then the uncomfortable full-ness sank in and I told myself I was never eating again.

Because that’s crazy talk and my “never eating again” only lasts about 30 minutes, I decided to put together one of my favorite Whole 30, veggie-full meals. This copycat chicken shawarma inspired by A Clean Bake is one of my all-time favorite slow cooker recipes and stars in this fresh and balanced meal. It can be topped with anything you have in the fridge, and the more color you add, the more effective the detox! I can just feel the pumpkin pie coma fading away…

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My favorite way to enjoy it is served on top of a bed of cauliflower rice, and loaded with cucumbers, tomatoes, olives, radishes, pickled red onions, some tahini, lemon juice, and lots of freshly chopped parsley and mint. I could seriously eat it every day. You could also throw this in a pita with some hummus, or in a lettuce wrap.

The best part is you can make the chicken whenever, and store it in the fridge until you’re ready to fry it up with the spice mixture, which makes it perfect for weeknight meals! Be sure to read the instructions all the way through; the spice mixture isn’t used until the end of the cooking process.

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Copycat Chicken Shawarma

Makes 4-6 servings

For the chicken:

2 lbs boneless skinless chicken thighs

1 C water

For the spice mixture:

2 t ground cumin

1 t lemon zest

1/2 t chili powder

1/2 t smoked paprika

1/2 t garlic powder

1/4 t sea salt

1/4 t pepper

1/4 t  ground turmeric

1/4 t ground cinnamon

Pinch of ground cloves

Method:

Add chicken and water to slow cooker and set on low for 6-7 hours. Let cool, shred, and set aside or store in fridge until ready to serve.

Combine all seasoning ingredients in small bowl and set aside.

Heat a sided skillet on medium heat and add 1/4 C olive oil. Once hot, add cooked chicken to pan and sprinkle half of seasoning mixture over chicken. Let cook for 1 minute, then turn chicken and coat other side with remaining seasoning mixture. Cook for another 2 minutes, then turn chicken one more time to ensure all seasoned chicken has made contact with oil in pan.

Tip** Try to avoid moving the chicken too much- you want it to get nice and crispy!

 

 

Chicken Pot Pie (DF, GF)

There are few things as comforting and satisfying as something home-made, fresh out of the oven on a cold and rainy fall day. I have been craving chicken pot pie and finally mustered the courage to try a grain-free, dairy-free version. If you know me, you know I LOVE making pie, but this one presented a challenge with its absence of gluten to keep the crust pretty and in-tact.

If you don’t need to make this recipe dairy-free/gluten-free/paleo, go ahead and buy a store-bought crust to save time. You can make this a double crust or single crust pie!

If you’re feeling up to the challenge, I swear it’s worth it! The dough was easy to pull together, but not as easy to roll out, so I’ve included some helpful tips below.

I made chicken breasts in the crock pot yesterday, and had them shredded and ready to go in the fridge, which saved me a lot of time during prep and clean-up. The filling is filled with colorful veggies, herbs, and the coconut milk/chicken broth combo is so hearty. It turned out amazing. (I had to stop myself from snacking on it while I rolled out the crust). I swear you won’t notice the absence of dairy in this dish.

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Chicken Pot Pie (dairy-fee & gluten-free)

makes one 8″ round pie

For the crust:

**single crust recipe

1 C almond flour

1/4 C tapioca flour

1/4 C coconut flour

1/2 t salt

9 T cold Earth Balance vegan butter, or 9 T cold ghee

1/2 t dried oregano

1/2 t dried thyme

1 t onion powder

1 t garlic powder

2-3 T ice cold water

Method:

Combine all ingredients besides water in food processor, pulsing until dough begins to lump together. Slowly add water, 1 T at a time, stopping when all dough comes together. You don’t want to add too much, or it’ll be tricky to manage when rolling out. Scrape dough onto a sheet of plastic wrap, and flatten into a disk. Cover completely with wrap and set in fridge for about 1 hour.

For the filling:Pie4

2 C cooked chicken (rotisserie chicken works great)

2 herb cubes (from my last post!)

3 medium carrots chopped

3 stalks celery chopped

1 medium yellow onion chopped

1/4 C green peans or green beans (I used frozen)

2 garlic cloves minced

1/4 C arrowroot powder or corn starch

1 C light coconut milk

3/4 chicken broth

Salt & pepper

1/4 C chopped fresh parsley

Method:

Heat 2 herb cubes (or 2 T oil) in dutch oven over medium heat. Add chopped carrots, celery, and onions. Saute for 2 mins or until onions turn translucent. Add in frozen (or fresh) peas/green beans and garlic, and saute for another 2 minutes until fragrant.

Add arrowroot powder or cornstarch and mix to coat vegetables. Slowly add coconut milk and chicken broth, making sure to scrape bottom of pan. Season with salt and pepper, and bring to a low boil. Continue to heat and mix until simmering and you see the mixture thicken. Spoon filling into bottom of pie dish and set aside to cool slightly. Sprinkle filling with fresh parsley.

Heat oven to 350°

If you cheated and bought pie crust at the store (jk I’m not judging), make sure it’s nice and defrosted so it’s easy to work with. If you made it per my recipe above, take it out of the fridge and roll out between two sheets of wax paper or plastic wrap. DO NOT attempt to roll it out on your counter- GF dough is very sticky.

Transfer dough on top of pie and pinch around the edges to seal to the pie pan. Brush it with a little egg wash if you’re feeling fancy, and prick a few holes in the top for ventilation. Place in middle of preheated oven with a cookie sheet underneath to catch any filling that bubbles over. Bake for about 30-40 minutes or until crust is golden brown.

Serve warm with more fresh herbs on top. Enjoy!