Ingredients
Chicken Marinade
- 4-5 chicken thighs (bone off, skin on)
- ¼ cup Greek yogurt
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Cooking Ingredients
- 2 Tablespoons avocado or light olive oil
- ½ cup diced onion
- 4-5 cloves garlic, minced
- 1 cup Jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
Instructions
- Prep: Wash the basmati rice under cold water until it runs clear to remove excess starch. Cover the rice with water and soak while preparing other ingredients. Mix all the spices together in a small bowl to create the shawarma seasoning blend.
- Marinate: In a medium bowl, add the chicken thighs along with Greek yogurt, lemon juice, and half of the spice mixture. Thoroughly coat the chicken with the marinade to infuse flavor and set aside to marinate briefly while preparing the pan.
- Sear Chicken: Heat avocado or olive oil in a large heavy-duty pan over medium-high heat. Place the marinated chicken thighs skin side down and cook for 4-5 minutes until charred, then flip and cook the other side for 4-5 minutes. Remove chicken from the pan and set aside. In the same pan, add diced onion and cook for 3-4 minutes until softened and wilted. Add minced garlic and sauté briefly for a few seconds until fragrant.
- Cook Rice: Drain the soaked rice and add it to the pan with the remaining spice mixture. Sauté the rice and spices together for about 2 minutes to toast the rice slightly and awaken the spices’ aromas. Pour in the chicken stock or water. Return the seared chicken along with any accumulated juices back into the pan. Bring the mixture to a boil. Cover the pan, reduce heat to the lowest setting, and simmer for 20 minutes without lifting the lid, allowing the rice to cook through with steam.
- Smoke: After 20 minutes, turn off the heat but keep the pan covered. Let it rest for an additional 5 minutes to finish cooking and settle flavors. For an extra smoky flavor, heat a piece of charcoal until red hot, then place a small foil square on top of the rice. Put the hot charcoal on the foil, drizzle a little oil over it, cover the pan immediately, and let it sit for 5 minutes to infuse the rice with smoke.
- Serve: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley. Serve with your favorite shawarma sauce and a complementary salad such as Shirazi or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments to elevate the dish.
Notes
- Soaking the rice before cooking ensures fluffier, less sticky grains.
- Using bone-off, skin-on chicken thighs adds flavor and helps keep the meat juicy.
- Do not open the pan while the rice cooks to retain steam and cook evenly.
- The smoking step is optional but adds a delicious authentic smoky shawarma aroma.
- Substitute chicken stock with water for a lighter version.
- Pair with pickled vegetables and fresh salads for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
