Description
This One Pan Shawarma Chicken & Rice recipe combines tender, spice-marinated chicken thighs with fragrant jasmine or basmati rice cooked together in a single skillet. Infused with classic Middle Eastern shawarma spices and finished with an optional smoky aroma, this hearty and flavorful dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
Chicken 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 ground cinnamon, turmeric, garlic powder, black pepper)
- 2 Tablespoons avocado or light olive oil
Rice and Aromatics
- ½ cup diced onion
- 4-5 cloves garlic, minced
- 1 cup jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
Instructions
- Prep: Wash the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while preparing the other ingredients. In a small bowl, combine all the dry spices: ground cumin, ground coriander, chili powder, salt, and 7 spice mix.
- Marinate: In a medium bowl, add the chicken thighs, Greek yogurt, lemon juice, and half of the combined spice mixture. Mix thoroughly to coat the chicken evenly. Set aside to marinate briefly while prepping the pan.
- Sear Chicken: Heat the avocado or light olive oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken thighs and sear for 4-5 minutes on each side, until nicely charred. Remove the chicken from the pan and set aside. Using the same pan, add the diced onions and cook for 3-4 minutes until wilted. Then add the minced garlic and sauté for a few seconds until fragrant.
- Cook Rice: Drain the soaked rice and add it to the pan with the onions and garlic. Sprinkle the remaining spice mixture over the rice and sauté for about 2 minutes to toast the rice slightly. Pour in the chicken stock or water and stir to combine. Return the seared chicken thighs and any accumulated juices to the pan. Bring the mixture to a boil, then cover the pan with a tight lid, reduce the heat to the lowest setting, and cook for 20 minutes without opening the lid to allow the rice to steam perfectly.
- Smoke (Optional): After cooking, turn off the heat and leave the pan covered for another 5 minutes to let the steam settle. For additional smoky flavor, heat a piece of charcoal until red hot, place a small piece of foil on top of the rice inside the pan, put the hot charcoal on the foil, drizzle with a little oil, and immediately cover the pan again. Allow this to 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 alongside your favorite shawarma sauce and a fresh salad such as Shirazi salad or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent complementary sides.
Notes
- Make sure to soak the rice to improve texture and ensure even cooking.
- Use bone-off, skin-on chicken thighs for best flavor and moisture.
- The smoky charcoal step is optional but adds a wonderful depth of flavor.
- You can substitute chicken stock with water for a lighter taste.
- Serve with pickled vegetables for an authentic Middle Eastern experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
