Description
This One Pan Shawarma Chicken & Rice is a flavorful Middle Eastern dish that combines tender marinated chicken thighs with fragrant spiced rice cooked all together in one pan. Ready in 30 minutes, it features a blend of warm spices, garlic, lemon, and yogurt for a deliciously aromatic meal with minimal prep and cleanup.
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 allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Cooking Ingredients
- 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
- Prep: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while preparing the rest of the ingredients. Combine all the spices in a small bowl for easy seasoning.
- Marinate: In a medium bowl, add chicken thighs, ¼ cup Greek yogurt, lemon juice, and half of the mixed spices. Thoroughly coat the chicken with the marinade and set aside to absorb the flavors while prepping other ingredients.
- Sear Chicken: Heat 2 tablespoons of 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 per side until nicely charred and cooked through. Remove chicken from the pan and set aside.
- Sauté Aromatics: Using the same pan, add diced onion and cook for 3-4 minutes until wilted and translucent. Add minced garlic and sauté for just a few seconds until fragrant, being careful not to burn it.
- Cook Rice: Drain the soaked rice and add it to the pan with the remaining spice mixture. Sauté the rice and spices together for about 2 minutes to toast the rice slightly and infuse the flavors. Pour in 2 cups of chicken stock or water and stir. Return the seared chicken thighs along with any juices back to the pan.
- Simmer: Bring the entire mixture to a boil, then cover the pan with a tight-fitting lid. Reduce the heat to the lowest setting and cook gently for 20 minutes without opening the lid, allowing the rice to steam and absorb the flavors.
- Smoke (Optional): After cooking, turn off the heat but keep the pan covered. Let it sit for 5 minutes to rest. For an extra smoky flavor, heat a piece of charcoal until glowing hot, place a small foil square on top of the rice inside the pan, add the hot charcoal on the foil, drizzle a little oil over it, and immediately cover the pan to trap the smoke. Let it infuse for 5 minutes.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish the dish with freshly chopped cilantro or parsley. Serve alongside garlic sauce and a fresh salad like Shirazi or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments.
Notes
- Use bone-off, skin-on chicken thighs for the best texture and flavor.
- Soaking the rice helps achieve fluffy, separate grains once cooked.
- Toasting the rice with spices before adding liquid enhances the aroma and depth of flavor.
- Do not lift the lid during cooking to allow the rice to steam properly.
- The optional smoking step adds authentic Middle Eastern smokiness but can be skipped.
- This recipe pairs beautifully with garlic sauce and crisp salads or pickled vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
