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One Pan Shawarma Chicken & Rice Recipe

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A flavorful one-pan Shawarma Chicken and Rice recipe that combines marinated chicken thighs with aromatic spices, tender jasmine or basmati rice, and a touch of smokiness for an easy, delicious meal perfect for weeknight dinners.

Ingredients

Chicken 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 7 spice mix (or ground cinnamon, turmeric, garlic powder, black pepper)

For Cooking

  • 2 tablespoons avocado oil 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. Cover the rice with water and soak while preparing the rest of the ingredients. In a small bowl, combine all the spices.
  2. Marinate: In a medium bowl, add the chicken thighs along with ¼ cup of Greek yogurt, the juice of one lemon, and half of the combined spice mixture. Mix thoroughly to coat the chicken evenly and let it marinate.
  3. Sear Chicken: Heat 2 tablespoons of oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side, or until the chicken develops a nice char. Remove the chicken from the pan and set aside. In the same pan, add diced onions and cook for 3-4 minutes until wilted. Add the minced garlic and sauté briefly until fragrant.
  4. Cook Rice: Drain the soaked rice and add it to the pan with the onions and garlic. Stir in the remaining spices and sauté the rice and spices for about 2 minutes. Pour in 2 cups of chicken stock or water. Return the seared chicken thighs and any released juices to the pan. Bring the mixture to a boil, then cover the pan, reduce the heat to the lowest setting, and cook for 20 minutes without opening the lid to allow the rice to steam properly.
  5. Smoke: Once the cooking time is complete, turn off the heat and leave the pan covered to rest for 5 minutes. For an infused smoky flavor, heat a small piece of charcoal until very hot, place it on a piece of foil, drizzle lightly with oil, and place it in the pan on top of the rice. Cover immediately and let it sit for 5 minutes to let the smoke flavor permeate.
  6. Serve: Remove the lid, fluff the rice gently with a fork, and garnish with freshly chopped cilantro or parsley. Serve alongside shawarma sauce and your favorite salad like Shirazi or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments.

Notes

  • Use boneless skin-on chicken thighs for best flavor and juiciness; bone-in can be used but will require longer cooking.
  • Soaking the rice reduces cooking time and results in fluffier rice.
  • Keeping the lid closed during cooking is crucial to trap steam and properly cook the rice.
  • Adding the charcoal smoke step is optional but highly recommended for an authentic shawarma smoky aroma.
  • If you don't have 7 spice, a combination of cinnamon, turmeric, garlic powder, and black pepper works well.
  • Pair with fresh salads and pickled vegetables to balance the rich flavors.

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