Description
This One Pan Shawarma Chicken & Rice is a flavorful Middle Eastern dish featuring tender, marinated chicken thighs cooked with aromatic spices and fragrant basmati rice. Made entirely in one pan, this recipe delivers a delicious, satisfying meal in just 30 minutes with minimal prep and cleanup, perfect for a quick 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 allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Other 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: Wash the basmati rice under cold water until the water runs clear to remove excess starch. Then soak the rice in water while preparing the rest of the ingredients. In a small bowl, combine all the spices needed for seasoning.
- Marinate: In a medium bowl, add the chicken thighs, Greek yogurt, lemon juice, and half of the prepared spice mixture. Mix thoroughly to coat the chicken evenly, allowing the flavors to penetrate while you prep the rest.
- Sear Chicken: Heat the oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes on each side or until nicely charred. Remove the chicken and set aside. In the same pan, add the diced onion and cook for 3-4 minutes until wilted. Add the minced garlic and sauté briefly until fragrant.
- 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 mixture for about 2 minutes to toast the grains. Pour in the chicken stock or water, then return the seared chicken along with any juices back into the pan. Bring the mixture to a boil, then cover the pan and reduce the heat to the lowest setting. Cook undisturbed for 20 minutes to allow the rice to absorb the liquid and steam through.
- Smoke (Optional): After the cooking time, turn off the heat and leave the pan covered for an additional 5 minutes to finish steaming. For an extra smoky flavor, place a small piece of foil over the rice, put a hot piece of charcoal on the foil, drizzle a little oil on the coal, and cover immediately to trap the smoke. Let it infuse for 5 minutes.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve with shawarma sauce and a fresh salad like Shirazi or Mediterranean cucumber salad, and optionally pickled turnips or pickled red onions for authentic touches.
Notes
- Be sure not to open the pan during the 20-minute rice cooking step to maintain steam.
- Using bone-off, skin-on chicken thighs ensures moist, flavorful meat with a nice char.
- Soaking rice prior to cooking helps achieve fluffy, separate grains.
- If 7 spice blend is unavailable, allspice can be substituted.
- The smokey charcoal step is optional but enhances authentic shawarma flavor.
- Serve with pickled vegetables and fresh herbs for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
