Shawarma Chicken and Rice
A cozy and fragrant dish featuring tender chicken thighs and fluffy basmati rice infused with warming spices.
Ingredients
For the chicken
- 4 pieces chicken thighs Can substitute with chicken breast
- 2 tablespoons olive oil For sautéing
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper Adjust for desired spice level
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the rice
- 1 cup basmati rice Can substitute with jasmine rice
- 2 cups chicken broth
For the aromatics
- 1 medium onion, chopped
- 3 cloves garlic, sliced
For garnish and serving
- 1/4 cup parsley, chopped Optional garnish
- 1 lemon cut into wedges For serving
Instructions
Cooking the Chicken
- Heat the olive oil in a large pot over medium-high heat.
- In a bowl, mix the cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces in the spice mix until well-coated.
- Add the chicken to the pot and cook until browned on all sides. Remove and set aside.
Preparing the Rice
- In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Stir in the rice, ensuring it is well-coated in the spices and oil.
- Return the chicken to the pot and stir everything to combine.
- Pour in the chicken broth and bring the pot to a boil.
Simmering
- Once boiling, cover the pot, reduce the heat to low, and simmer for about 15-20 minutes, until the rice is cooked and the liquid is absorbed.
- Remove the pot from the heat and let it sit covered for another 10 minutes.
- Fluff the rice with a fork and garnish with chopped parsley.
- Serve with lemon wedges on the side.
Notes
For a vegetarian option, try using chickpeas or a mix of roasted vegetables. Stored in the refrigerator, it will stay delicious for up to three days; freeze it for up to three months.