Shawarma Chicken and Rice (Printable Version)
Juicy spiced chicken thighs simmered with basmati rice, garlic, and warm spices finished with fresh parsley.
# Ingredients Required:
→ Protein
01 -
680 grams boneless, skinless chicken thighs
→ Grains
02 -
480 milliliters rinsed basmati rice
→ Vegetables & Aromatics
03 -
1 large onion, thinly sliced
04 -
4 cloves garlic, minced
→ Spices & Seasonings
05 -
2 tablespoons shawarma spice blend
06 -
1 teaspoon ground cumin
07 -
0.5 teaspoon ground paprika
08 -
0.25 teaspoon ground cinnamon
09 -
Salt and black pepper, to taste
→ Liquids & Oils
10 -
720 milliliters chicken broth
11 -
15 milliliters olive oil
→ Garnish
12 -
Fresh parsley, chopped
13 -
Lemon wedges
# Guide to Cooking:
01 -
In a bowl, combine chicken thighs with shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Allow to marinate for 10 minutes up to 2 hours for enhanced flavor.
02 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown, approximately 5 minutes.
03 -
Add minced garlic to the pot and cook for 1 minute until fragrant, taking care to prevent burning.
04 -
Add marinated chicken thighs to the pot and cook for 5 to 7 minutes, turning occasionally until browned on all sides.
05 -
Stir in rinsed basmati rice, ensuring it is evenly coated and combined with chicken and spices.
06 -
Carefully add chicken broth. Bring mixture to a boil, distributing rice evenly. Reduce heat to low, cover, and simmer for 20 to 25 minutes until rice is tender and chicken is cooked through.
07 -
Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork, garnish with chopped parsley, and serve with lemon wedges.
# Extra Suggestions:
01 -
Marinating the chicken for up to 2 hours enhances depth of flavor and tenderness.