Here’s a complete dish that’s great to prepare any time of year: Chicken Shawarma and roasted cauliflower rice with parsley, dried apricots and cranberries.
I can eat a huge bowl of the jeweled cauliflower rice with a generous serving of lemon yogurt on top and a tall glass of sparkling water, and I’m good. The chicken is for the omnivores, however occasionally I toss in a small slice of spice-coated chicken on top of my plate. While it’s the rice, apricots, and yogurt that send me over the moon, the chicken spice blend creates an amazing coating for the chicken that pairs so well with the sweetness of the rice and tartness of the yogurt.
There’s a healthy list of spices in this recipe, however I did leave out black pepper, but feel free to add a teaspoon of ground black pepper to the spice blend.
One last thing: here’s a video on two ways to smash garlic. I remove the skin by pressing the garlic cloves with a knife, and then toss the garlic in the food processor with the spices.