Description
One-Pot Middle Eastern Shawarma Chicken and Rice delivers complex spices and comforting textures in a single skillet. Fragrant seasonings and tender chicken create a memorable meal you’ll crave again and again.
Ingredients
Scale
- 6 chicken thighs, boneless skinless (600 g/21 oz)
- 1.5 tbsps lemon juice
- 2 tsps ground cumin
- 2 tsps ground coriander
- 2 tsps paprika
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp turmeric
- 0.5 tsp ground cardamom
- 0.25 tsp chili flakes
- 180 g uncooked long grain rice
- 2 cups chicken stock (hot)
- 1 medium onion, halved and finely sliced
- 3 garlic cloves, crushed
- 2 tbsps fresh chopped parsley
- 0.5 tsp dried dill
Instructions
- Preparation: Slice chicken thighs horizontally to ensure uniform pieces for consistent cooking and flavor distribution.
- Marination: Craft a zesty mixture of Middle Eastern spices and fresh lemon juice, thoroughly massaging the marinade into chicken pieces to intensify taste complexity.
- Searing: Heat olive oil in a large skillet over medium-high flame, strategically placing marinated chicken to develop a golden-brown crust that locks in succulent flavors.
- Aromatics: Incorporate finely chopped onions and minced garlic, allowing them to caramelize and infuse the pan with a rich, fragrant base.
- Rice Integration: Introduce uncooked rice to the skillet, stirring until grains become translucent and develop a delicate toasted nuance.
- Liquid Infusion: Pour warm chicken stock evenly across the skillet, ensuring complete ingredient incorporation and flavor melding.
- Simmering: Reduce heat to low, seal with a tight-fitting lid, and allow the dish to gently simmer for 15-18 minutes, creating a harmonious blend of textures and tastes.
- Resting and Finishing: Remove from heat, let the dish rest for 5 minutes to redistribute moisture, then fluff rice with a fork and season with kosher salt and freshly ground black pepper.
- Presentation: Sprinkle with freshly chopped parsley and dill, transforming the one-pot meal into a vibrant, aromatic culinary masterpiece ready to be served warm.
Notes
- Slice Strategically: Cut chicken thighs horizontally to ensure uniform cooking and consistent flavor distribution throughout the dish.
- Marinade Mastery: Allow chicken to marinate for at least 30 minutes before cooking to maximize flavor penetration and tenderness.
- Heat Control: Maintain medium-high heat when searing chicken to achieve a golden-brown crust without burning the spices or meat.
- Rest and Redistribute: Let the dish sit covered for 5 minutes after cooking to allow moisture to evenly distribute, creating perfectly fluffy rice and juicy chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 5
- Calories: 386
- Sugar: 1 g
- Sodium: 513 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 99 mg