One Pot Aromatic Shawarma Chicken and Rice
Equipment
- Large deep frying pan with lid
- Mixing bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Garlic press
- Small skillet
Ingredients
Meat
- 1.3 lbs Boneless skinless chicken thighs trimmed of visible fat (about 6 thighs) [600 g]
Produce
- 2 medium Onions one finely sliced, one finely diced
- 4 cloves Garlic crushed
- 1/4 cup Fresh parsley finely chopped [15 g]
- 2 tablespoons Fresh mint finely chopped [8 g]
- 1 Lemon zested and juiced
Pasta & Grains
- 1 cup Long grain basmati rice uncooked [180 g]
Baking & Spices
- 2 teaspoons Ground cumin [4 g]
- 2 teaspoons Ground coriander [4 g]
- 2 teaspoons Paprika [4 g]
- 1 teaspoon Smoked paprika [2 g]
- 1/2 teaspoon Turmeric [1 g]
- 1/2 teaspoon Ground cardamom [1 g]
- 1/4 teaspoon Cinnamon [0.5 g]
- 1/4 teaspoon Chili flakes red pepper flakes [0.5 g]
- 1 teaspoon Salt plus more to taste [6 g]
- 1/2 teaspoon Black pepper plus more to taste [2.5 g]
Nuts & Seeds
- 1/3 cup Pine nuts [40 g]
Oils & Vinegars
- 2 tablespoons Olive oil [30 ml]
Condiments
- 2 tablespoons Lemon juice plus more to taste [30 ml]
- 1 tablespoon Pomegranate molasses [15 ml]
Other
- 2 1/4 cups Chicken stock hot [540 ml]
Instructions
- Prepare All the ingredients
Prepare the Spice Mix and Chicken
- In a mixing bowl, combine cumin, coriander, paprika, smoked paprika, turmeric, cardamom, cinnamon, chili flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Slice each chicken thigh in half horizontally to create thinner pieces.
- Add the chicken pieces to the bowl with the spice mixture, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Mix well to coat the chicken evenly. Let marinate for 15 minutes at room temperature.
Toast Pine Nuts
- In a small dry skillet over medium heat, toast pine nuts until golden brown, about 3-5 minutes, stirring frequently. Set aside.
Cook the Chicken and Onions
- Heat 1 tablespoon olive oil in a large, deep frying pan over medium-high heat.
- Add the sliced onion and cook until softened and lightly caramelized, about 5-7 minutes.
- Push onions to the side of the pan and add the marinated chicken. Cook for 3-4 minutes on each side until golden brown.
- Remove chicken and onions from the pan and set aside.
Prepare the Rice
- In the same pan, add the diced onion and crushed garlic. Sauté until fragrant, about 2 minutes.
- Add the uncooked rice and toast for 1-2 minutes until slightly translucent.
- Pour in the hot chicken stock and pomegranate molasses. Stir to combine and bring to a simmer.
- Return the chicken and caramelized onions to the pan, nestling them into the rice.
Final Cooking
- Cover the pan, reduce heat to low, and let simmer for 15 minutes.
- Remove from heat and let stand, covered, for an additional 5 minutes.
Finish and Serve
- Fluff the rice with a fork and taste for seasoning. Adjust with salt, pepper, and additional lemon juice if needed.
- In a small bowl, combine chopped parsley, mint, and lemon zest.
- Sprinkle the herb mixture and toasted pine nuts over the dish.
- Serve hot, garnished with lemon wedges on the side.
Notes
Notes:
For a lighter version, use chicken breasts instead of thighs and reduce the oil. Pomegranate molasses can be substituted with a mixture of honey and lemon juice. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle with a little water and microwave or warm in a covered pan on low heat. Fresh herbs are crucial for the best flavor, so try to use them whenever possible.
Quick Tips:
To enhance the dish’s texture, toast the rice in the pan before adding liquid for a nuttier flavor. For crispier chicken, cook it separately and add it back to the rice at the end. If the sauce is too thin, remove the lid and let it simmer for a few extra minutes. For more intense flavor, let the chicken marinate for up to 4 hours in the refrigerator.
Side Dish Suggestions:
Serve with a simple cucumber and tomato salad dressed with lemon juice and olive oil. A side of roasted vegetables like zucchini or bell peppers complements the dish well. For a cooling contrast, offer a small bowl of tzatziki or plain Greek yogurt on the side.
Nutritional Benefits:
This dish is rich in protein from the chicken, which supports muscle health. Basmati rice provides complex carbohydrates for sustained energy. Herbs like parsley and mint are excellent sources of vitamins A and C. Pine nuts offer healthy fats and vitamin E, while the spices used have anti-inflammatory properties.
Serving Suggestions:
Serve in individual bowls or family-style on a large platter. Garnish with extra fresh herbs and a sprinkle of pomegranate seeds for color. Offer lemon wedges on the side for squeezing over the dish. A light, crisp white wine or a mint-infused iced tea pairs well with the meal.
Meal Prep Tips:
The spice blend can be mixed in advance and stored in an airtight container. Chicken can be marinated up to a day ahead and kept refrigerated. Chop herbs and store them in damp paper towels in the refrigerator. Toast pine nuts in advance and store in an airtight container at room temperature.
Customization Ideas:
For a vegetarian version, replace chicken with chickpeas or firm tofu. Use quinoa instead of rice for a gluten-free option with added protein. Add diced bell peppers or raisins for extra sweetness and texture. For a dairy-free garnish, replace yogurt with a tahini-based sauce. Adjust the spice level by varying the amount of chili flakes to suit your taste preferences.
