Mix the shawarma spices in a bowl, alternatively grind the spices together using a pestle and mortar. Add the chicken thighs, spice blend, olive oil and garlic to a large bowl, mix until the chicken thighs are coated all over in the spices.

Sear the chicken thighs in a large, deep frying pan (one that has a lid for later), over a medium-high heat for 4-5 minutes on each side, once they’re roughly 3/4 cooked, remove and set aside. Sauté the onion in the same pan over a medium heat for 3-4 minutes, stirring regularly until soft, drain and add the basmati rice, turmeric for the rice to the pan, stir and cook for 2 minutes, until the rice has dried out a little, then add the stock, stir again and bring the pan to a medium simmer. Place the chicken thighs back in the pan on top of the rice, cover with a lid and cook for 10-15 minutes, until the liquid has been absorbed.

Meanwhile, mx together the tomato onion salad in a large bowl. Add the garlic sauce ingredients to a large bowl or jug and blend until smooth using a stick blender. If you don’t have a blender, just whisk the sauce together by hand.

Remove the rice bake from the heat and leave to steam for 5 minutes before serving! Slice the chicken thighs up and serve them over the rice alongside the tomato onion salad and garlic sauce.