Description
A flavorful and easy one-pot chicken shawarma and rice dish, perfect for a weeknight dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1.5 cups basmati rice, rinsed
- 3 cups chicken broth
- 1/4 cup chopped fresh parsley
- Optional toppings: tahini sauce, plain yogurt, chopped tomatoes, cucumber, red onion
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in cumin, coriander, smoked paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute until spices are fragrant.
- Add the rinsed basmati rice to the pot and stir to coat with the spices and onions.
- Pour in the chicken broth and bring to a boil.
- Return the browned chicken to the pot.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork and stir in chopped fresh parsley.
- Serve hot with your favorite shawarma toppings.
Notes
- For extra flavor, you can marinate the chicken in shawarma spices and a little yogurt for at least 30 minutes before cooking.
- Adjust the cayenne pepper for your desired level of spice.
- If you don’t have chicken broth, you can use water and a bouillon cube.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Middle Eastern