Description
Shawarma chicken and rice deliver Middle Eastern magic in a single pot, blending aromatic spices with tender chicken and fluffy rice. Comfort meets global flavor, inviting you to savor a delicious journey without complicated cooking steps.
Ingredients
Scale
Chicken and Marinade:
- 6 boneless skinless chicken thighs
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon chili flakes
- 1.5 tablespoons lemon juice
Cooking Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, halved and finely sliced
- 3 cloves garlic, crushed
- 180 grams (1 cup) uncooked long grain rice
- 2 cups (480 milliliters) chicken stock
- Salt, to taste
- Black pepper, to taste
Garnish:
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon dried dill
Instructions
- Infuse chicken thighs with a vibrant blend of Middle Eastern spices including cumin, coriander, paprika, smoked paprika, turmeric, cardamom, and chili flakes. Massage lemon juice into the meat and allow flavors to develop for half an hour.
- Warm olive oil in a spacious pot over medium flame. Sauté sliced onions until they turn translucent and slightly golden.
- Introduce minced garlic and release its aromatic essence for approximately 60 seconds.
- Carefully place marinated chicken pieces into the pot, ensuring each side achieves a rich, caramelized exterior.
- Incorporate rice, chicken stock, and a final seasoning of salt and pepper. Gently blend ingredients to distribute spices evenly.
- Elevate heat to trigger boiling, then immediately reduce to a gentle simmer. Cover and allow rice to absorb liquid and become tender, approximately 20 minutes.
- Once cooking completes, remove from heat and permit the dish to rest. After 5 minutes, delicately separate rice grains using a fork.
- Embellish with freshly chopped parsley and a sprinkle of dried dill, creating a visually appealing and aromatic presentation.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally up to 2 hours in the refrigerator for maximum taste development.
- Use boneless, skinless chicken thighs for tender, juicy meat that absorbs spices more effectively.
- Adjust spice levels by increasing or decreasing chili flakes to suit personal heat preferences or dietary needs.
- For a gluten-free version, ensure chicken stock is certified gluten-free and check spice blend ingredients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg