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One Pot Chicken Shawarma Rice: Bold Middle Eastern Flavors in a Simple Dinner Recipe

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★★★★★

5 from 97 reviews

This One Pot Chicken Shawarma Rice is a flavorful Middle Eastern-inspired dish featuring tender marinated chicken thighs cooked with fragrant basmati rice and aromatic spices. Marinated in a blend of yogurt, garlic, and traditional shawarma spices, the chicken is seared then simmered together with turmeric-seasoned rice in a single pot, making this recipe both easy and delicious. Garnished with fresh parsley, toasted nuts, and optional yogurt or tahini drizzles, this comforting dish captures bold shawarma flavors perfect for a simple yet impressive dinner.

Ingredients

Scale

For the Chicken Marinade:

  • 1.5 lbs (about 4 boneless, skinless chicken thighs), cut into strips
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Juice of half a lemon

For the Rice:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1.5 cups long-grain basmati rice, rinsed and soaked for 20 minutes
  • 2.5 cups chicken broth or water
  • 1/4 teaspoon ground turmeric
  • Salt to taste

Optional Garnish:

  • Chopped fresh parsley
  • Sliced almonds or pine nuts, toasted
  • Yogurt sauce or tahini drizzle
  • Lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, combine yogurt, olive oil, garlic, ground cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and lemon juice. Add the chicken strips and toss to coat thoroughly. Let the chicken marinate for at least 30 minutes or up to overnight to deepen the flavors.
  2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken strips and sear them for 2 to 3 minutes on each side until they are nicely browned but not fully cooked through. Remove the chicken and set aside.
  3. Sauté the Aromatics: In the same pot, add additional olive oil if needed. Sauté the finely chopped onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the Rice: Drain the soaked rice and stir it into the pot with the sautéed onions for 1 to 2 minutes, allowing the rice to become coated in the flavorful oil and aromatics. Stir in the ground turmeric and a pinch of salt.
  5. Add the Liquid and Chicken: Pour in the chicken broth or water and bring the mixture to a gentle boil. Nestle the browned chicken strips back into the pot on top of the rice.
  6. Cook: Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes. Cook until the rice is tender and the liquid is fully absorbed. Avoid opening the lid during this cooking process to ensure proper steaming.
  7. Rest and Fluff: Turn off the heat and let the pot rest covered for 5 to 10 minutes. After resting, fluff the rice gently with a fork and mix in the chicken pieces evenly throughout the dish.

Notes

  • Soaking the rice before cooking helps reduce the cooking time and results in fluffier, separated grains.
  • Using chicken thighs instead of breasts keeps the meat juicier and more flavorful.
  • Marinating the chicken, even briefly, greatly enhances the depth of the shawarma flavor.
  • Customize toppings with tahini drizzle, garlic yogurt sauce, chopped parsley, toasted nuts, or lemon wedges to add extra layer of taste and texture.
  • Serve warm alongside cucumber and tomato salad, pickled vegetables, and warm pita bread for a complete meal.

Keywords: chicken shawarma, one pot meal, Middle Eastern rice, basmati rice, easy dinner, healthy chicken recipe, marinated chicken, shawarma spices

Find it online: https://islawhite.com/one-pot-chicken-shawarma-rice-bold-middle-eastern-flavors-in-a-simple-dinner-recipe/