Name: One Pot Shawarma Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 6 boneless skinless chicken thighs, trimmed of visible fat; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons paprika; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric; 1/2 teaspoon ground cardamom; 1/4 teaspoon chili flakes, or more to taste; 1 1/2 tablespoons lemon juice; 1 tablespoon olive oil; 1 medium onion, halved and finely sliced; 3 cloves garlic, crushed; 180g (1 cup) uncooked long grain rice; 2 cups (480ml) hot chicken stock; Salt and black pepper, to taste; 2 tablespoons fresh chopped parsley; 1/2 teaspoon dried dill

Description

This One Pot Shawarma Chicken and Rice is an easy, flavorful meal made with tender chicken thighs, fluffy long grain rice, onions, garlic, and a warm blend of Middle Eastern spices. Everything cooks together in one pan for a delicious and hassle-free dinner.

Ingredients

6 boneless skinless chicken thighs, trimmed of visible fat
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon chili flakes, or more to taste
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, halved and finely sliced
3 cloves garlic, crushed
180g (1 cup) uncooked long grain rice
2 cups (480ml) hot chicken stock
Salt and black pepper, to taste
2 tablespoons fresh chopped parsley
1/2 teaspoon dried dill

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Instructions

Slice the chicken thighs in half horizontally. In a bowl, combine the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, and chili flakes with the lemon juice. Add the chicken and mix until thoroughly coated.
Heat the olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs and fry for 3-4 minutes on each side, until golden brown. When flipping the chicken, scatter the sliced onion and crushed garlic between the chicken pieces.
Add the uncooked rice to the pan and cook for about 1 minute, stirring gently, until the rice becomes slightly translucent.
Pour in the hot chicken stock and gently stir to distribute the ingredients evenly.
Allow the mixture to bubble over medium heat with the lid off until the stock is just absorbed into the rice. Do not stir during this stage.
Once the stock has been absorbed, cover the pan with a lid, turn off the heat, and let the dish steam for 12 minutes. Do not lift the lid while steaming.
Carefully remove the lid, taste, and season with additional salt and black pepper if needed. Stir in the fresh parsley and dried dill.
Serve the shawarma chicken and rice hot with your favorite sides.

Notes

For a gluten-free version, use gluten-free chicken stock and check that the spices are gluten-free.
This recipe is dairy-free friendly.
For the best flavor and color, allow the chicken to develop a deep golden sear before moving it too much.
Do not lift the lid during the 12-minute steaming period, as this allows the rice to finish cooking properly.
Recipe nutrition information can vary depending on the specific ingredients and chicken used.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stove Top
Cuisine: Middle Eastern