One Pot Shawarma Chicken And Rice
Tender chicken thighs and fragrant long grain rice cooked together in one pot with a vibrant shawarma spice blend, garlic, and lemon juice. Garnished with fresh parsley for a rustic, hearty meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 lb chicken thighs, boneless and skinless, cut into chunks
1 1/2 cups long grain rice
1 medium onion, finely chopped
3 garlic cloves, minced
2 1/2 cups chicken broth
2 tbsp shawarma spice mix (cumin, paprika, turmeric, coriander, cinnamon, cayenne)
2 tbsp lemon juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and chicken chunks; sauté for 5-7 minutes until chicken is lightly browned.
Sprinkle the shawarma spice mix, salt, and black pepper over the chicken; stir well to coat and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and lemon juice, stirring to combine.
Add the long grain rice, spreading it evenly in the pot without stirring.
Bring the mixture to a gentle simmer, then cover and cook on low heat for 20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes.
Fluff the rice gently with a fork and arrange chicken pieces on top.
Garnish with chopped fresh parsley before serving.