One Pot Shawarma Chicken

Experience the delightful blend of aromatic Middle Eastern spices and succulent chicken thighs simmered with fluffy basmati rice, all in one pot. This hearty meal, finished with a zesty yogurt drizzle and fresh parsley, is perfect for a comforting dinner that brings vibrant flavors to your table with minimal cleanup.

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The magic of this dish lies in the sequence of cooking. By searing the spiced chicken first and then toasting the rice in those same aromatic oils, every grain of rice becomes infused with deep, savory flavor. It is a foolproof way to achieve a professional result with simple techniques.

Ingredients

• Chicken & Marinade: 1 1/2 lbs (680g) boneless, skinless chicken thighs, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp smoked paprika, 1 tsp ground turmeric, 1 tsp ground cinnamon, 2 tsp kosher salt, 1 tsp black pepper, 4 cloves garlic (minced).
• For Cooking: 2 tbsp olive oil, 1 large onion (diced), 2 cups (400g) basmati rice (rinsed), 3 1/2 cups (840ml) chicken broth.
• Yogurt Sauce & Garnish: 1 cup (240g) plain yogurt, 2 tbsp lemon juice, fresh parsley (finely chopped).

Instructions

Step 1: Marinate the Chicken

In a large mixing bowl, combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic. Add the chicken thighs and coat thoroughly with the spice mixture. Cover and marinate for at least 30 minutes (up to 4 hours in the refrigerator for enhanced flavor).

Step 2: Sear the Chicken

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear for about 4 minutes on each side, until lightly browned. Remove chicken and set aside.

Step 3: Sauté Onions

In the same skillet, add the diced onion. Sauté for 3–4 minutes until softened and translucent.

Step 4: Toast the Rice

Add the rinsed basmati rice to the skillet, stirring to coat the grains in oil and spices for about 2 minutes.

Step 5: Simmer

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

Step 6: Cook Chicken and Rice

Return the chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10–15 minutes, or until the rice is tender and the chicken is cooked through.

Step 7: Rest and Fluff

Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and gently mix with the chicken.

Step 8: Prepare Sauce

In a small bowl, whisk together the plain yogurt and lemon juice.

Step 9: Garnish and Serve

Serve the shawarma chicken and rice with a generous drizzle of the yogurt sauce and a sprinkle of fresh parsley.

Zusatztipps für die Zubereitung

Marinating the chicken longer enhances the depth of flavor significantly. Always ensure the rice is rinsed before cooking to remove excess starch, and don't skip the 5-minute rest period at the end; it allows the steam to finish the rice perfectly.

Varianten und Anpassungen

For added nutrition, stir in frozen peas or chopped spinach with the rice during the final simmer. You can adjust the spice quantities to taste for more or less heat. If you prefer a lighter meat, chicken breasts may be used, but reduce the cooking time to prevent dryness. For a lactose-free version, use a dairy-free yogurt.

Serviervorschläge

Serve the dish hot with a generous drizzle of the lemon-yogurt sauce and freshly chopped parsley. Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully, making this an excellent option for meal prep.

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This One Pot Shawarma Chicken and Rice is a testament to how simple ingredients, when paired with the right spices, can create a truly memorable meal. Whether for a weeknight family dinner or a cozy weekend gathering, it is a dish that never fails to satisfy.

Recipe FAQs

→ How long should the chicken marinate?

Marinating for at least 30 minutes helps infuse the spices, though refrigerating for up to 4 hours intensifies the flavor.

→ Can chicken breasts be used instead of thighs?

Yes, but reduce cooking time to avoid dryness, as breasts cook faster than thighs.

→ What type of rice works best?

Long-grain basmati rice is ideal for its fluffy texture and ability to absorb flavors well.

→ Is it possible to add vegetables to this dish?

Absolutely, stirring in frozen peas or chopped spinach with the rice adds nutrition and color.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.