One Pot Aromatic Shawarma Chicken and Rice

This enhanced One Pot Shawarma Chicken and Rice dish elevates Middle Eastern flavors with a perfectly balanced spice blend, tender chicken, and fluffy rice. The addition of caramelized onions, toasted pine nuts, and a bright herb mix creates a harmonious blend of textures and aromas, resulting in a satisfying and impressive meal with minimal effort.

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Prep Time 20

Cook Time 25

Passive Cook Time 15

Total Time 1

Course Dinner, Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4 servings

Calories 490 kcal

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

This recipe incorporates several techniques to enhance flavor and texture, such as marinating the chicken, caramelizing onions, and toasting the rice. The addition of pomegranate molasses and fresh herbs creates a more complex flavor profile. Adjust seasoning to taste for best results.

Keyword Aromatic Chicken, Easy Weeknight, Middle Eastern Cuisine, One Pot Meal, Spiced Rice