One Pan Shawarma Chicken & Rice
By Layla Atik · gimmedelicious.com
50 min4
Spiced chicken thighs and rice cooked together in one pan with yogurt marinade and warm spices.
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| prepWash rice under cold water until it runs clear, cover with water and soak | ||||||||
| 4–5 bone-in, skin-on chicken thighs | Marinate chicken with yogurt, lemon & half spices | Sear marinated chicken 4–5 min per side | Cook onion 3–4 min until wilted, add garlic | Sauté rice & remaining spices 2 min | Bring to boil, cover, simmer 20 min on low | Remove from heat, rest covered 5 min | Fluff rice, garnish & serve | |
| 60 ml Greek yogurt | ||||||||
| juice of 1 lemon | ||||||||
| 5 g ground cumin (for marinade) | Combine spices in small bowl | |||||||
| 5 g ground coriander (for marinade) | ||||||||
| 5 g chili powder (for marinade) | ||||||||
| 5 g salt (for marinade) | ||||||||
| 2.5 g ground cinnamon (for marinade) | ||||||||
| 2.5 g turmeric (for marinade) | ||||||||
| 30 ml avocado or light olive oil | ||||||||
| 120 g diced onion | ||||||||
| 4–5 cloves garlic, minced | ||||||||
| 200 g jasmine or basmati rice (uncooked, soaked & drained) | ||||||||
| 480 ml chicken stock or water | ||||||||
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