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One Pan Shawarma Chicken & Rice Recipe

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4.4 from 14 reviews

This One Pan Shawarma Chicken & Rice recipe delivers warm Middle Eastern flavors with tender chicken thighs marinated in yogurt and spices, served over fragrant basmati rice cooked together for a convenient, flavorful meal in just 30 minutes.

Ingredients

Chicken and Marinade

  • 4-5 chicken thighs, bone off, skin on
  • ¼ cup Greek yogurt
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon 7 spice or 7 spice blend
  • ½ teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

Cooking

  • 2 tablespoons avocado or light olive oil
  • ½ cup diced onion
  • 4-5 cloves garlic, minced
  • 1 cup Jasmine or basmati rice, uncooked
  • 2 cups chicken stock or water

Instructions

  1. Prep: Wash the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while you prepare the other ingredients. Combine all the spices in a small bowl for easy use.
  2. Marinate: In a medium bowl, add the chicken thighs along with ¼ cup Greek yogurt, juice of one lemon, and half the prepared spice mixture. Mix thoroughly until every piece of chicken is fully coated in this marinade.
  3. Sear Chicken: Heat 2 tablespoons of avocado or light olive oil in a large heavy-duty pan over medium-high heat. Cook the marinated chicken thighs for 4-5 minutes on each side until they develop a nice char. Remove the chicken from the pan and set aside. In the same pan, add the diced onion and cook for 3-4 minutes until wilted. Then add the minced garlic and sauté for just a few seconds until fragrant.
  4. Cook Rice: Drain the soaked rice and add it to the pan with the remaining half of the spice mixture. Stir and sauté the rice with the spices for about 2 minutes to toast it lightly. Pour in 2 cups of chicken stock or water. Return the seared chicken along with any juices back into the pan. Bring everything to a boil, then cover the pan and reduce the heat to the lowest setting. Let it cook gently for 20 minutes without lifting the lid to ensure the rice cooks in the steam.
  5. Smoke: After 20 minutes, turn off the heat and keep the pan covered. Let it sit undisturbed for another 5 minutes to allow the flavors to meld. For an optional smoky flavor, heat a piece of charcoal until hot, then place a small piece of foil over the rice. Put the hot charcoal on the foil, drizzle a bit of oil over it, and immediately cover the pan again. Let it sit for 5 minutes; this infuses the rice with a delicious smoke aroma.
  6. Serve: Remove the lid and fluff the rice with a fork. Garnish with freshly chopped cilantro or parsley. Serve alongside your preferred shawarma sauce and a fresh salad like Shirazi salad or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments as well.

Notes

  • Soaking the rice beforehand helps achieve fluffier, evenly cooked grains.
  • Use bone-off, skin-on chicken thighs for extra flavor and juiciness.
  • If you don’t have 7 spice blend, a mix of allspice, black pepper, cinnamon, and cumin can be used.
  • The optional smoking step adds authentic Middle Eastern smoky flavor but can be skipped if you don’t have charcoal or want to keep it simple.
  • Serve this dish with fresh salads and pickles for a balanced meal.
  • Do not lift the lid while the rice cooks to trap steam effectively.

Find it online: https://yumntasty.com/one-pan-shawarma-chicken-and-rice-recipe/