One Pot Shawarma Chicken and Rice

Ingredients

• For the Chicken:

  • 6 boneless skinless chicken thighs (approx 600g / 21oz), trimmed of visible fat
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon ground cardamom
  • ¼ teaspoon chili flakes (red pepper flakes), adjust to taste
  • 1.5 tablespoons lemon juice
  • 1 tablespoon olive oil

• For the Rice:

  • 1 medium onion, halved and finely sliced
  • 3 cloves garlic, crushed
  • 180g (1 cup) uncooked long grain rice
  • 2 cups (480ml) chicken stock (hot)
  • Salt and black pepper, to taste

• For Garnish:

  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon dried dill

Instructions

1. Prepare the Chicken:

   • Slice and Season: Slice the chicken thighs in half horizontally to create thinner pieces. Place them in a bowl and add ground cumin, ground coriander, paprika, smoked paprika, salt, black pepper, turmeric, ground cardamom, chili flakes, and lemon juice. Mix until the chicken is well coated with the seasonings.

2. Sear the Chicken:

   • Heat Oil: In a large, deep frying pan, heat the olive oil over medium-high heat.
   • Cook Chicken: Add the seasoned chicken thighs to the pan. Sear the chicken for 3-4 minutes on each side until they are golden brown. Be patient and let the chicken develop a nice color. When you flip the chicken, scatter the chopped onion and minced garlic around the chicken in the pan.

3. Cook Rice:

   • Add Rice: After searing the chicken, add the uncooked rice to the pan. Cook for about 1 minute, stirring occasionally, until the rice starts to look translucent.
   • Add Stock: Pour in the hot chicken stock and gently stir to combine. Ensure the rice and chicken are evenly distributed in the pan.

4. Simmer and Steam:

   • Bubble and Absorb: Allow the mixture to bubble on medium heat with the lid off until most of the stock is absorbed into the rice. Do not stir during this time.
   • Steam: Once the stock is absorbed, cover the pan with a lid, turn off the heat, and let it steam with the lid on for 12 minutes. Do not lift the lid during this time to ensure proper steaming.

5. Season and Garnish:

   • Finish: After 12 minutes, carefully remove the lid. Taste the dish and adjust seasoning with salt and black pepper as needed.
   • Add Herbs: Stir in the freshly chopped parsley and dried dill for added flavor.

6. Serve:

   • Enjoy: Serve the Shawarma Chicken and Rice with your choice of sides, such as a fresh salad, yogurt sauce, or pickled vegetables.

Tips

• Chicken Thighs: Using boneless, skinless chicken thighs ensures that the meat remains juicy and flavorful. If using bone-in thighs, adjust cooking time accordingly.
• Rice: For perfectly cooked rice, avoid stirring during the simmering phase. Stirring can release starch and make the rice sticky.
• Chicken Stock: Using hot chicken stock helps the cooking process by maintaining temperature and flavor consistency.

Enjoy this delicious Shawarma Chicken and Rice dish! It’s a hearty, flavorful meal that's sure to be a hit.