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One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken And Rice is a delightful dish that combines bold flavors with effortless prep for a stress-free weeknight meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Juicy and tender; ideal for absorbing flavors.
  • 2 tablespoons Olive Oil For browning chicken and sautéing aromatics.
For the Aromatics
  • 1 medium Onion Finely chopped.
  • 3 cloves Garlic Minced.
For the Spices
  • 2 teaspoons Ground Cumin Essential for shawarma flavor.
  • 1 teaspoon Ground Coriander Provides citrus and sweetness.
  • 1 teaspoon Smoked Paprika Adds smokiness and color.
  • 1 teaspoon Ground Turmeric Boosts color and nutrition.
  • 1 teaspoon Ground Cinnamon Introduces sweet-spicy warmth.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Rice and Broth
  • 1 cup Basmati Rice Rinse before use.
  • 2 cups Chicken Broth Ensures flavors permeate.
For the Extras
  • 1 can Chickpeas Adds creaminess and protein.
  • 1/4 cup Fresh Parsley Optional garnish.
  • 1 tablespoon Lemon Juice Optional for brightness.

Equipment

  • Large pot or Dutch oven

Method
 

Cooking Instructions
  1. Marinate the chicken thighs in a mixture of ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper for at least 30 minutes.
  2. Heat the pot over medium-high heat and add olive oil. Sear the marinated chicken thighs for 4-5 minutes on each side until browned.
  3. Remove the chicken and sauté onion and garlic in the same pot for 3-4 minutes until translucent.
  4. Stir in rinsed basmati rice and toast for 1-2 minutes.
  5. Pour in chicken broth, add chickpeas, and nestle the chicken back into the pot.
  6. Cover and simmer on low for about 20 minutes until the rice is tender.
  7. Let it rest for 5 minutes before serving.
  8. Garnish with parsley and lemon juice, serve with yogurt and lemon wedges.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. This dish also freezes well for up to 2 months.

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