Description
This One Pot Shawarma Chicken and Rice recipe combines tender, flavorful chicken thighs marinated in aromatic Middle Eastern spices with fluffy, perfectly cooked rice. Prepared in a single pan, this dish offers a delightful blend of cumin, coriander, paprika, and turmeric alongside fresh herbs, making it a convenient and satisfying meal that brings the taste of shawarma home.
Ingredients
Chicken and Marinade
- 6 boneless skinless chicken thighs, approx 600g (21oz), trimmed of visible fat
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon chilli flakes (red pepper flakes), adjust to preference
- 1.5 tablespoons lemon juice
- 1 tablespoon olive oil
Rice and Aromatics
- 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
Garnish
- 2 tablespoons fresh chopped parsley
- ½ teaspoon dried dill
Instructions
- Prepare the Chicken: Slice each chicken thigh in half horizontally to create smaller pieces. In a large mixing bowl, combine the chicken with ground cumin, ground coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chilli flakes, and lemon juice. Mix thoroughly until all pieces are well coated with the marinade.
- Sear the Chicken: Heat the olive oil in a large deep frying pan over medium-high heat. Add the marinated chicken pieces to the pan and fry for 3-4 minutes on each side until they develop a golden brown color. When flipping the chicken, scatter the sliced onions and crushed garlic evenly between the pieces to infuse flavor.
- Cook Rice: Add the uncooked long grain rice to the pan with the chicken and stir for about one minute until the rice grains become translucent, coating them in the flavorful chicken juices and oil.
- Simmer and Steam: Pour the hot chicken stock into the pan and gently stir to distribute ingredients evenly. Allow the mixture to bubble gently over medium heat with the lid off until the stock is completely absorbed by the rice; avoid stirring during this stage to maintain texture. Once absorbed, cover the pan with a lid, switch off the heat, and let it steam undisturbed for 12 minutes.
- Season and Garnish: Carefully remove the lid after steaming. Taste the rice and season with additional salt and black pepper as needed. Incorporate the chopped fresh parsley and dried dill, stirring gently to combine.
- Serve: Plate the shawarma chicken and rice hot alongside your preferred sides such as a fresh salad, yogurt, or flatbread for a full, satisfying meal. Enjoy the rich flavors and comforting textures.
Notes
- This recipe is naturally gluten free; ensure chicken stock and spices are gluten free certified to maintain suitability.
- Dairy free friendly as prepared, no dairy included in ingredients.
- Calories and nutritional information should be calculated individually if following strict slimming or dietary plans for accuracy.
- The recipe offers flexibility with chili flakes—add more or less depending on heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
