Description
Indulge in the rich and aromatic flavors of the Middle East with this One Pot Shawarma Chicken and Rice recipe. It’s a perfect harmony of spices, including cumin, coriander, paprika, and cardamom, that infuse the tender chicken and fluffy rice with an irresistible taste. This dish is not only a feast for the palate but also a visual delight, making it an ideal choice for a family dinner or a special occasion.
Ingredients
6 boneless skinless chicken thighs, trimmed of visible fat (approx 600g/21oz)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon ground cardamom
¼ teaspoon chili flakes (red pepper flakes), or more to taste
1.5 tablespoons lemon juice
1 tablespoon olive oil
1 medium onion, halved and finely sliced
3 cloves garlic, crushed
180g (1 cup) uncooked long grain rice
2 cups (480ml) chicken stock (hot)
2 tablespoons fresh chopped parsley
½ teaspoon dried dill
Instructions
Prepare the Chicken: Slice the chicken thighs in half horizontally. Mix the chicken with the spices and lemon juice until well coated.
Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden. Add the onion and garlic when flipping the chicken.
Cook Rice: Add the rice to the pan and cook until translucent. Pour in the chicken stock and stir gently.
Simmer and Steam: Let it simmer until the stock is absorbed. Cover and let it steam for 12 minutes without lifting the lid.
Season and Garnish: Remove the lid, season with salt and pepper, and stir in parsley and dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes