One Pot Shawarma Chicken and Rice Recipe

Ingredients

• 1 1/2 lbs chicken thighs, boneless and skinless
• 2 tablespoons shawarma spice blend
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 cups basmati rice, rinsed
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. 1

   Prepare the Chicken: In a large bowl, combine the chicken thighs with the shawarma spice blend, ground cumin, paprika, cinnamon, salt, and pepper. Mix well ensuring all pieces are evenly coated with the spices. Let it marinate for at least 15 minutes to enhance flavor.

2. 2

   Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and minced garlic and sauté for about 5 minutes until the onions become soft and translucent and the garlic is fragrant.

3. 3

   Brown the Chicken: Add the marinated chicken thighs to the pot with the onions and garlic. Cook for about 5-7 minutes on each side until the chicken is browned but not fully cooked through.

4. 4

   Add Rice and Broth: Stir in the rinsed basmati rice evenly into the pot with the chicken. Pour in the chicken broth and gently stir to combine all ingredients. Bring the mixture to a boil.

5. 5

   Simmer to Cook Rice and Chicken: Reduce the heat to low, cover the pot with a tight-fitting lid, and let everything simmer gently for about 20-25 minutes or until the rice is tender and the chicken is fully cooked through.

6. 6

   Rest and Garnish: Once cooked, remove the pot from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, fresh finish.