Name: Chicken Shawarma Hummus Bowls
Prep time: 5 min
Ingredients: 1 (1½-lb [680-g]) package Shawarma Chicken Thighs; 2 tablespoon (28 g) unsalted butter; 1 1/2 teaspoon (5 ml) olive oil; 2 yellow onions, sliced very thinly; 15 ounce (425 g) sliced shiitake mushrooms; Kosher salt; 2 clove garlic, minced; 2 tablespoon (30 ml) Worcestershire sauce; 1 1/2 teaspoon (6 g) Multipurpose Umami Seasoning Blend; 1/2 cup (123 g) Mediterranean Style Hummus; 2 tablespoon (8 g) chopped fresh parsley

Chicken Shawarma Hummus Bowls

By: Jordan Zelesnick from Quick Prep Cooking Using Ingredients from Trader Joe's

Chicken Shawarma Hummus Bowls

By: Jordan Zelesnick from Quick Prep Cooking Using Ingredients from Trader Joe's

The chicken thighs in this dish will change how you feel about chicken thighs forever! I used to dislike chicken thighs, but love them now because of this recipe. They air fry to crispy perfection, making them a wonderful adornment for bowls of caramelized onions, mushrooms and creamy hummus.

NotesI like to cook the chicken thighs in an air fryer because they get super crispy, but you can also follow the package instructions to make them in the oven.

Cooking time: 31 to 34 min

Makes2 servings

Preparation Time5 min

Ingredients

1 (1½-lb [680-g]) package Shawarma Chicken Thighs
2 tablespoons (28 g) unsalted butter
1 1/2 teaspoon (5 ml) olive oil
2 yellow onions, sliced very thinly
15 ounces (425 g) sliced shiitake mushrooms
Kosher salt
2 cloves garlic, minced
2 tablespoons (30 ml) Worcestershire sauce
1 1/2 teaspoon (6 g) Multipurpose Umami Seasoning Blend
1/2 cup (123 g) Mediterranean Style Hummus
2 tablespoons (8 g) chopped fresh parsley

Instructions

Preheat an air fryer to 375°F (190°C). Place the chicken thighs in a single layer in the air fryer basket and cook for 20 minutes, flipping at the 10-minute point. They will get so crispy this way! Slice the chicken into thin strips when it’s finished cooking.
Meanwhile, in a large nonstick skillet, heat the butter and olive oil over medium heat, then add the onions and toss to coat. Let the onions cook undisturbed for 5 minutes before tossing again. Repeat this process until the onions are golden brown, about 15 minutes total.
When the onions have caramelized, push them to the side and add the mushrooms along with a pinch of salt. Cover and cook for 3 to 4 minutes, or until the mushrooms begin to soften. Once the mushrooms have cooked down a bit, add the garlic, Worcestershire sauce and umami seasoning. Toss to coat, then continue to cook, tossing occasionally, for 8 to 10 minutes, or until the mushrooms have reduced by about half their size and begin to brown.
To serve, layer the bowls with two heaping scoops of hummus, plus the mushrooms, caramelized onions and chicken. Garnish with fresh parsley and serve.