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Shawarma Chicken And Rice

Savory Shawarma Chicken and Rice: A One-Pot Delight

Enjoy the delightful flavors of Shawarma Chicken and Rice in a simple, one-pot recipe that captures the essence of Middle Eastern cuisine.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Spice Blend
  • 2 tablespoons Olive Oil Extra virgin gives a lovely fruity flavor.
  • 1 pound Chicken Thighs Boneless, skinless for best results.
  • 1 teaspoon Ground Cumin Essential for shawarma seasoning.
  • 1 teaspoon Ground Coriander Balances the rich flavors beautifully.
  • 1 teaspoon Smoked Paprika Key to traditional flavor.
  • 1/2 teaspoon Ground Turmeric Adds warmth and a golden hue.
  • 1/2 teaspoon Ground Cinnamon Use sparingly to maintain balance.
  • 1/4 teaspoon Cayenne Pepper Adjust heat to your liking.
  • to taste Salt Enhance overall flavor balance.
  • to taste Pepper Enhance overall flavor balance.
For the Rice and Aromatics
  • 1 medium Onion Creates a sweet, aromatic base.
  • 2 cloves Garlic Fresh minced for best results.
  • 1.5 cups Basmati Rice Rinsed before cooking.
  • 3 cups Chicken Broth Adds flavor and moisture.
For Garnish and Serving
  • 1/4 cup Fresh Parsley For garnishing.
  • 2 pieces Lemon Wedges For serving.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pot over medium-high heat until shimmering.
  2. Combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper in a bowl. Toss chicken thighs in this spice mixture.
  3. Place chicken in the hot pot, sear for 5-7 minutes on each side until golden brown. Transfer to a plate.
  4. Add chopped onion to the same pot, sauté for 3-4 minutes. Then add minced garlic and cook for an additional minute.
  5. Stir in rinsed basmati rice, mixing thoroughly for a couple of minutes to coat with oil and spices.
  6. Return the browned chicken thighs to the pot, nestling them amidst the rice.
  7. Add chicken broth, bring to a boil, reduce heat to low, and cover.
  8. Simmer on low for 15-20 minutes until liquid is absorbed and rice is cooked.
  9. Remove from heat and let sit covered for 10 minutes.
  10. Fluff rice with a fork, mix in chicken, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For best results, watch the browning of the chicken and let the dish rest before serving to improve flavor and texture.

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