Description
A one pot Arab dinner combining tender, spiced chicken thighs with perfectly cooked, flavorful rice infused with shawarma spices. Ready in under an hour with minimal cleanup.
Ingredients
Scale
- 1.5 lbs chicken thighs (bone-in or boneless)
- 1.5 cups long-grain rice (basmati preferred)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons shawarma spice blend (or mix 1 tsp each ground cumin, paprika, turmeric, ground cinnamon, ground coriander, and a pinch of cayenne)
- 3 tablespoons olive oil
- 2.5 cups chicken broth (or vegetable broth)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (optional)
- Fresh lemon juice (optional, for serving)
Instructions
- Pat chicken thighs dry with paper towels. Toss with 2 tablespoons olive oil, shawarma spice blend, salt, and pepper until well coated.
- Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add sliced onions and cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Nestle chicken thighs into the onions and garlic, skin side down if skin-on. Cook undisturbed for 5 minutes to sear, then flip and cook another 3-5 minutes until browned but not fully cooked through.
- Pour uncooked rice evenly over the chicken and onions. Carefully add chicken broth, ensuring rice is submerged. Gently stir to distribute evenly without disturbing the chicken.
- Bring liquid to a gentle boil, then reduce heat to low and cover. Simmer undisturbed for 20-25 minutes until rice is tender and chicken is cooked through.
- Fluff rice gently with a fork. Sprinkle chopped parsley or cilantro on top and optionally squeeze fresh lemon juice before serving.
Notes
Use chicken thighs for juiciness and better spice absorption. Do not skip searing the chicken to get crispy edges. Add rice on top of chicken instead of mixing to keep chicken tender and rice fluffy. Keep heat low when simmering and avoid lifting the lid to preserve steam. Fresh herbs and a squeeze of lemon juice brighten the dish. Leftovers reheat well with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 420
- Fat: 12
- Carbohydrates: 38
- Fiber: 2
- Protein: 35
Keywords: chicken shawarma, one pot meal, Middle Eastern rice, easy dinner, chicken thighs, shawarma spice, flavorful rice