Description
This One Pot Shawarma Chicken and Rice brings all the vibrant flavors of your favorite Middle Eastern street food to your dinner table in just one pan – no takeout necessary!
Ingredients
Scale
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 Tbsp olive oil, divided
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 1/2 cups basmati rice, rinsed and drained
- 2 1/2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup plain Greek yogurt
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/4 cup fresh mint, chopped
- Lemon wedges for serving
Instructions
- Combine all spice ingredients in a small bowl. Reserve 1 tablespoon for the rice, then toss chicken pieces with remaining spice mixture and let marinate for at least 15 minutes.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes per side until golden but not fully cooked. Transfer to a plate.
- Add remaining oil to the pot. Sauté onion for 3-4 minutes until softened, then add garlic and ginger and cook for 30 seconds until fragrant.
- Add reserved spice mixture and cook for 30-45 seconds, stirring constantly.
- Stir in rinsed rice to coat with spices, then add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot.
- Return chicken and any juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
- Remove from heat and let stand covered for 10 minutes, then fluff with a fork and fold in parsley.
- Serve topped with yogurt, diced cucumber, tomatoes, mint, and a squeeze of lemon juice.