Shawarma Style Chicken and Rice
Serves 4
Directions
- 1Make a spice rub by combining all the spices in a bowl and mixing them.
- 2Combine the chicken with 2/3 of the spice rub, olive oil, garlic and lemon juice, then mix well and marinate.
- 3Heat a large pan over medium-high heat with a drizzle of olive oil and cook chicken in batches for 6 to 8 minutes per side until golden and cooked through, then set aside.
- 4Reduce heat to medium-low, add onions to the same pan and cook until translucent, then add the remaining spice rub and cook for 1 to 2 minutes.
- 5Add the rice to the pan and toast for 2 minutes while stirring, then pour in the chicken stock, bring to a boil, cover, reduce heat to low, and simmer for 10 minutes until cooked.
- 6Add juice from 1/2 a lemon to the rice.
- 7Add the chicken back on top of the rice.
- 8Garnish with scallion or red onions and serve.
Ingredients
- 1 pound boneless skinless chicken thigh
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 2 tsp coriander
- 1 tsp allspice
- 2 tsp turmeric
- 1 tsp pepper
- 1 tsp salt
- 3 tbsp olive oil
- 3 garlic clove
- 1/2 whole lemon
- 1 medium yellow onion
- 1 1/2 cup long grain rice
- 3 cup chicken broth
- scallion (optional)
- red onion (optional)
Equipment
bowllarge pan
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