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One Pot Chicken Shawarma and Rice
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One Pot Chicken Shawarma and Rice

Spiced chicken thighs, fluffy fragrant rice and chickpeas cook together in one skillet with lemon, garlic and warm Shawarma-inspired spices for an easy one-pot dinner.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Meat/Poultry, One Pot
Servings: 4 servings
Calories: 570kcal

Ingredients

Shawarma-Spiced Chicken Thighs

  • 1.5 lbs boneless skinless chicken thighs
  • 1 1/2 tsp coriander
  • 1 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1 tbsp olive oil
  • 1 tsp honey
  • 2 tsp lemon juice

Rice

  • 1 tsp salt
  • 2 shallots
  • 4 garlic cloves pressed
  • 1 cup long grain white rice
  • 1 14 oz can chickpeas, drained and rinsed
  • 2 1/4 cups chicken stock plus more as needed
  • 1 small lemon thinly sliced
  • Fresh parsley and plain yogurt for serving

Instructions

  • Place the chicken thighs in a bowl, add the spices, olive oil, honey, lemon juice and salt. Toss until well coated (I use my hands).
  • Heat a large lidded skillet or dutch oven over medium/low heat. Once hot, add the chicken thighs in a single layer and cook undisturbed for 5-7 minutes or under deeply golden brown. Keep the heat down so they don’t burn. Flip and cook for another 1-2 minutes before transferring back to the bowl. The chicken will not be fully cooked at this point.
  • Add the shallots and garlic to the pan along with a splash of chicken stock to deglaze. Cook for 2-3 minutes, until the shallots are soft.
  • Add the rice, chickpeas and chicken stock. Nestle in the chicken thighs and pour over any juices left in the bowl. Arrange the lemon slices on top. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low and cook for 20 minutes undisturbed.
  • Optional but recommended: Place a rack about 6 inches away from the heating element and set the broiler to high. Remove the lid and place the skillet under the broiler. Broil for about 5 minutes, until everything is a deep golden brown.
  • Garnish with fresh parsley, flaky sea salt and serve with a dollop of plain yogurt (see note).

Notes

  1. If using low-sodium or unsalted chicken. stock, stir in another pinch of salt before nestling in the chicken thighs.
  2. For a quick yogurt sauce, mix about 1 cup plain yogurt (coconut works for DF) with a big pinch of salt and drizzle of olive oil. Optionally add some chopped dill, parlsey and/or mint. See blog post for more serving ideas.

Nutrition

Serving: 1serving (makes 4) | Calories: 570kcal | Carbohydrates: 59g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 158mg | Sodium: 930mg | Potassium: 823mg | Fiber: 6g | Sugar: 5g