One Pot Shawarma Chicken and Rice
A delightful one-pot dish featuring tender chicken and fluffy basmati rice, infused with rich shawarma spices, perfect for busy weeknights.
Ingredients
For the Shawarma Marinade
- 1.5 lbs boneless, skinless chicken thighs Organic, free-range is recommended.
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons olive oil
For the Rice
- 1 large onion, diced
- 2 cups basmati rice Rinsed until water runs clear.
- 3.5 cups chicken broth
For the Sauce and Garnish
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- fresh parsley, finely chopped for garnish
Instructions
Preparation
- In a large mixing bowl, combine ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, kosher salt, black pepper, and minced garlic. Mix thoroughly.
- Add the boneless chicken thighs to the spice mixture, ensuring they are coated well. Allow the chicken to marinate for at least 30 minutes, preferably up to 4 hours in the refrigerator.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear for about 4 minutes on each side until lightly browned. Remove from skillet and set aside.
- In the same skillet, add the diced onion and sauté for around 3-4 minutes until soft and translucent.
- Add the basmati rice to the skillet with onions and stir well for about 2 minutes.
- Pour in 3.5 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 10 minutes.
- After 10 minutes, return the seared chicken thighs to the skillet, placing them on top of the rice. Cover again and cook for an additional 10-15 minutes, until the rice is tender and the chicken is cooked through.
- Remove from heat and let sit, covered, for about 5 minutes before fluffing the rice gently with a fork.
Serving
- In a small bowl, combine plain yogurt and lemon juice. Drizzle the sauce over the chicken and rice when serving and garnish with finely chopped fresh parsley.
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Notes
For a vegetarian option, substitute chicken with chickpeas or vegetables. Adjust spices to your taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.