Description
This shawarma chicken and rice dish captures the warmth of spices in a simple, comforting format.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 cups basmati rice, rinsed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, thinly sliced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 ½ teaspoons salt
- 3 cups chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the chicken with bold spices a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Add the chicken thighs and toss until fully coated. If you have extra time, let it sit for 20–30 minutes. Even a short rest allows the spices to seep into the meat, creating that authentic shawarma flavor.
- Sear for flavor in a large, heavy pot over medium heat. Place the chicken thighs in a single layer and sear for 4–5 minutes per side until golden brown. You are not cooking them through yet—just building that deep, spiced crust. Remove and set aside.
- Build the base in the same pot, add the sliced onions. Let them soften and lightly caramelize in the remaining spices and oil. Stir occasionally, scraping up those flavorful browned bits from the bottom. This is where the magic starts.
- Add the rinsed basmati rice, coating it in the spiced onion mixture. Toasting the rice for a minute gives it a slightly nutty flavor and helps it absorb all those shawarma spices.
- Simmer everything together in the chicken broth and lemon juice. Nestle the seared chicken back into the pot on top of the rice. Bring to a gentle boil, then reduce to low heat. Cover and simmer for about 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
- Rest and fluff off the heat and let the pot sit, covered, for 5–10 minutes. This step makes a difference. The rice finishes steaming and becomes perfectly fluffy. Sprinkle with fresh parsley before serving.
- When you lift the lid, you will see tender chicken resting over golden rice, fragrant and inviting. Each spoonful captures the warmth of shawarma spices in a simple, comforting format.
Notes
- Marinating the chicken for longer enhances the flavor.
- Adjust spices to your preference for heat and flavor.
- This dish can be served with yogurt or a salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg