One Pot Chicken Shawarma and Rice
40 min4 servings
Spiced chicken thighs braised with rice, chickpeas and lemon in one pot, finished under the broiler for golden crust.
| prepPreheat broiler to high, positioning rack 6 inches from heating element (optional but recommended) | ||||||
| 680 g boneless skinless chicken thighs | Coat chicken with spices, oil, honey, lemon & salt | Sear chicken 5–7 min until golden, flip, cook 1–2 min | Add rice, chickpeas, stock; nestle in chicken & lemon | Bring to boil, cover, simmer low 20 min undisturbed | Broil uncovered 5 min until deep golden (optional) | Garnish with parsley & sea salt, serve with yogurt |
| 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 | ||||||
| 1 tsp salt | ||||||
| 2 shallots | Sauté shallots & garlic 2–3 min, deglaze with stock | |||||
| 4 garlic cloves, pressed | ||||||
| 1 splash chicken stock (for deglazing) | ||||||
| 200 g long grain white rice | ||||||
| 1 400 g can chickpeas, drained and rinsed | ||||||
| 540 ml chicken stock (plus more as needed) | ||||||
| 1 small lemon, thinly sliced | ||||||
| Fresh parsley, flaky sea salt and plain yogurt for serving | ||||||
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