One Pot Shawarma Chicken and Rice
This One Pot Shawarma Chicken and Rice is a simple yet flavorful Middle Eastern-inspired dish. Chicken thighs are seasoned with a mix of spices, seared, and cooked alongside rice for a complete meal that’s as delicious as it is easy. Perfect for a weeknight dinner when you crave bold flavors and a minimal cleanup!
Ingredients
- 6 boneless skinless chicken thighs (approx. 600g / 21oz), trimmed of visible fat
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp ground cardamom
- ¼ tsp chili flakes or more, to taste
- 1.5 tbsp lemon juice
- 1 tbsp olive oil
- 1 medium onion halved and finely sliced
- 3 cloves garlic crushed
- 1 cup 180g uncooked long grain rice
- 2 cups 480ml chicken stock (hot)
- Salt and black pepper to taste
- 2 tbsp fresh chopped parsley
- ½ tsp dried dill
Instructions
- Prepare the Chicken: Slice the chicken thighs in half horizontally. Add the chicken to a bowl with the spices and lemon juice. Mix until well-coated.
- Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side until golden. Scatter the sliced onion and minced garlic around the chicken when flipping it over.
- Cook the Rice: Add the rice to the pan and cook for about 1 minute, until the rice becomes slightly translucent. Pour in the chicken stock and stir gently to combine.
- Simmer and Steam: Let the mixture simmer on medium heat until the stock is absorbed into the rice. Do not stir during this process. Once the stock is absorbed, cover the pan, turn off the heat, and leave it to steam for 12 minutes. Do not lift the lid.
- Season and Garnish: After 12 minutes, remove the lid, taste the dish, and season with additional salt and black pepper if needed. Stir in fresh parsley and dried dill.
- Serve: Serve the Shawarma Chicken and Rice with your choice of sides and enjoy!