One Pan Chicken Shawarma and Rice
A bold and aromatic shawarma chicken and rice recipe made in one pan with juicy thighs, fluffy rice, and authentic Middle Eastern spices.
Equipment
- 1 Cast iron skillet Enameled
Ingredients
Main ingredients
- 4-5 chicken thighs bone off, skin on
- ¼ cup Greek yogurt
- 1 lemon juiced
- 1 teaspoon each ground cumin, coriander, chili powder, salt
- ½ teaspoon each 7 spice, cinnamon, turmeric, garlic powder, black pepper
- 2 tablespoons avocado or light olive oil
- ½ cup diced onion
- 4-5 cloves garlic minced
- 1 cup jasmine or basmati rice uncooked
- 2 cups chicken stock or water
Instructions
Instructions
- Mix Greek yogurt, lemon juice, and all spices to form marinade.
- Coat chicken thighs in marinade and let sit for at least 15 minutes or overnight.
- Heat oil in skillet over medium-high. Sear chicken 3-4 minutes per side. Remove and set aside.
- Add onions to same pan and cook until soft, about 3 minutes. Add garlic and cook 30 seconds.
- Stir in rice and remaining spices. Toast for 2 minutes until coated.
- Add chicken stock or water. Nestle chicken in the rice mixture. Bring to a boil.
- Cover with lid. Reduce heat to low and cook for 20 minutes. Do not uncover while cooking.
- Turn off heat and let sit covered for 5 minutes. Fluff rice before serving.
Notes
For a smoky twist, use the coal method after cooking. Garnish with herbs and pair with salad or pickled veggies.