# What You’ll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced
→ For Cooking
10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth
→ Yogurt Sauce & Garnish
14 - 1 cup plain yogurt
15 - 2 tablespoons lemon juice
16 - Fresh parsley, finely chopped for garnish
# How To Make:
01 - Combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic in a large mixing bowl. Add chicken thighs and coat thoroughly with spice mixture. Cover and marinate for at least 30 minutes, preferably up to 4 hours in refrigerator for enhanced flavor development.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add marinated chicken thighs and sear for approximately 4 minutes per side until lightly browned. Remove chicken and set aside on a clean plate.
03 - In the same skillet, add diced onion and sauté for 3 to 4 minutes until softened and translucent, scraping up any browned bits from the bottom.
04 - Add rinsed basmati rice to the skillet, stirring to coat the grains evenly in oil and residual spices for approximately 2 minutes.
05 - Pour chicken broth into the skillet and bring to a boil. Reduce heat to low, cover with lid, and simmer for 10 minutes.
06 - Return seared chicken thighs to the skillet, placing them on top of the rice. Cover and continue cooking for 10 to 15 minutes until rice is tender and chicken is cooked through with no pink remaining.
07 - Remove from heat and allow to rest covered for 5 minutes. Fluff rice with a fork and gently combine with chicken.
08 - In a small bowl, whisk together plain yogurt and lemon juice until smooth and well combined.
09 - Transfer shawarma chicken and rice to serving plates. Drizzle generously with yogurt sauce and garnish with fresh chopped parsley.
