Description
This One Pan Shawarma Chicken & Rice is a flavorful and easy-to-make Middle Eastern-inspired dish perfect for weeknight dinners. Tender chicken thighs are marinated in a fragrant mix of spices and yogurt, then seared to a perfect char before being cooked with jasmine rice in a single pan. The dish is finished with an optional smoky infusion, making it rich and aromatic. Serve it with a fresh salad and shawarma sauce for a complete meal that captures authentic shawarma flavors effortlessly.
Ingredients
Chicken and Marinade
- 4-5 chicken thighs (boneless, 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 mixed 7 spice (or ground cinnamon, turmeric, garlic powder, black pepper)
- 2 tablespoons avocado oil or light olive oil
Vegetables and Aromatics
- ½ cup diced onion
- 4-5 cloves garlic, minced
Rice and Liquids
- 1 cup jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
Instructions
- Prep: Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while preparing other ingredients. In a small bowl, combine the ground cumin, ground coriander, chili powder, salt, and the 7 spice blend (or cinnamon, turmeric, garlic powder, black pepper) for the marinade and seasoning.
- Marinate: Place the chicken thighs into a medium bowl and add the Greek yogurt, lemon juice, and half of the mixed spices. Toss and mix thoroughly until each piece of chicken is fully coated with the marinade. Set aside to marinate while preparing the rest of the ingredients.
- Sear Chicken: Heat the avocado or olive oil in a large, heavy-duty skillet or pan over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes on each side until they develop a charred, browned crust. Remove the cooked chicken from the pan and set aside. Using the same pan, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for about 30 seconds or until fragrant, being careful not to burn it.
- Cook Rice: Drain the soaked rice and add it to the pan with the onions and garlic. Sprinkle in the remaining half of the spice mixture and sauté the rice and spices together for about 2 minutes to toast the rice slightly and build flavors. Pour in the chicken stock or water and stir gently. Return the seared chicken thighs along with any juices back into the pan, arranging them on top of the rice. Bring the liquid to a boil, then cover the pan with a tight-fitting lid. Reduce the heat to the lowest setting and cook for 20 minutes without lifting the lid, allowing the rice to absorb the liquid and steam perfectly.
- Smoke: After the 20 minutes of cooking, turn off the heat but keep the pan covered. Let it rest for another 5 minutes to finish cooking and for the flavors to meld. For an optional smoky flavor, heat a coal until red hot, then place a small piece of foil directly on top of the rice inside the pan. Set the hot coal on the foil, drizzle a small amount of oil over the coal, and immediately cover the pan again. Let it sit for 5 minutes to infuse the rice with smoke.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve the shawarma chicken and rice with your favorite side salad such as Shirazi salad or Mediterranean cucumber salad. Pickled turnips or pickled red onions are excellent accompaniments, along with a drizzle of shawarma sauce for an authentic flavor experience.
Notes
- Soaking the rice before cooking helps achieve fluffy, separate grains.
- Use boneless, skin-on chicken thighs for the juiciest results.
- The 7 spice blend can be substituted with equal parts cinnamon, turmeric, garlic powder, and black pepper if unavailable.
- Do not lift the lid while rice is cooking to ensure proper steam cooking.
- For added smoky flavor, the charcoal smoking step is optional but highly recommended.
- This dish pairs well with fresh salads and pickled vegetables to balance the rich, spiced chicken and rice.
