Description
Spicy Shawarma Chicken and Rice delivers Middle Eastern comfort on a single plate. Fragrant spices, tender chicken, and perfectly seasoned rice combine for a quick family meal that transports diners straight to the bustling streets of Lebanon.
Ingredients
Scale
Proteins:
- 6 boneless skinless chicken thighs (600 grams/21 ounces)
Grains and Liquids:
- 180 grams uncooked long grain rice
- 2 cups chicken stock (hot)
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1.5 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon turmeric
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon chili flakes (red pepper flakes)
- 1 medium onion, halved and finely sliced
- 3 cloves garlic, crushed
- 2 tablespoons fresh chopped parsley
- 0.5 teaspoon dried dill
Instructions
- Slice chicken thighs horizontally to create uniform pieces, promoting even cooking and consistent flavor absorption.
- Create a robust marinade by combining aromatic spices and fresh lemon juice, thoroughly coating each chicken piece to enhance taste profiles.
- Preheat a large skillet with olive oil over medium-high temperature, carefully positioning seasoned chicken to develop a rich golden-brown exterior.
- Introduce finely diced onions and minced garlic into the pan, allowing them to caramelize alongside the sizzling chicken and release their fragrant essence.
- Once chicken reaches optimal doneness, gently fold uncooked rice into the skillet, stirring until grains become translucent and slightly toasted.
- Delicately pour warm chicken stock (473 milliliters or 16 fluid ounces) into the pan, ensuring even distribution and integration of ingredients.
- Reduce heat to low, cover the skillet with a tight-fitting lid, and allow the mixture to simmer quietly for 15-18 minutes without disturbing the cooking process.
- After cooking, let the dish rest for 5 minutes to allow residual moisture to redistribute throughout the rice and chicken.
- Uncover and fluff the rice gently with a fork, seasoning with kosher salt and freshly ground black pepper to taste.
- Garnish with freshly chopped parsley and dill, creating a vibrant and aromatic presentation before serving warm.
Notes
- Marinate chicken in advance to deepen flavor profiles and tenderize meat completely.
- Slice thighs horizontally to guarantee uniform cooking and faster preparation time.
- Select boneless chicken thighs for richer taste and more succulent texture throughout the dish.
- Skip complicated kitchen tools by using one pan for streamlined cooking process and minimal cleanup.
- Customize spice blend with extra ground cumin or smoked paprika for personalized shawarma experience.
- Fresh herbs like parsley or cilantro transform final presentation with bright, fresh garnish moments before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 508 kcal
- Sugar: 1 g
- Sodium: 754 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg