Shawarma Style Chicken and Rice

Serves 1
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Directions

  1. 1Combine paprika, pepper, salt, onion powder, cumin, coriander, allspice, and turmeric in a bowl to make a rub.
  2. 2Combine paprika, pepper, salt, onion powder, cumin, coriander, allspice, and turmeric in a bowl to make a rub.
  3. 3Combine paprika, pepper, salt, onion powder, cumin, coriander, allspice, and turmeric in a bowl to make a rub.
  4. 4Rub three-quarters of the spice mix onto the boneless, skinless chicken thighs.
  5. 5Rub three-quarters of the spice mix onto the boneless, skinless chicken thighs.
  6. 6Rub three-quarters of the spice mix onto the boneless, skinless chicken thighs.
  7. 7Add 2-3 cloves of garlic, a little olive oil, and the juice of half a lemon to the chicken.
  8. 8Add 2-3 cloves of garlic, a little olive oil, and the juice of half a lemon to the chicken.
  9. 9Add 2-3 cloves of garlic, a little olive oil, and the juice of half a lemon to the chicken.
  10. 10Marinate the chicken; for best results, let it sit the day before, or for at least a couple of hours.
  11. 11Marinate the chicken; for best results, let it sit the day before, or for at least a couple of hours.
  12. 12Marinate the chicken; for best results, let it sit the day before, or for at least a couple of hours.
  13. 13Preheat a pan and add a little extra olive oil.
  14. 14Preheat a pan and add a little extra olive oil.
  15. 15Preheat a pan and add a little extra olive oil.
  16. 16Place the chicken thighs in the preheated pan and cook for approximately 4-5 minutes per side until cooked.
  17. 17Place the chicken thighs in the preheated pan and cook for approximately 4-5 minutes per side until cooked.
  18. 18Place the chicken thighs in the preheated pan and cook for approximately 4-5 minutes per side until cooked.
  19. 19Set the cooked chicken aside.
  20. 20Set the cooked chicken aside.
  21. 21Set the cooked chicken aside.
  22. 22Add the onion to the same pan with the cooking liquids.
  23. 23Add the onion to the same pan with the cooking liquids.
  24. 24Add the onion to the same pan with the cooking liquids.
  25. 25Add the remaining spice mix to the pan with the onion and cook off.
  26. 26Add the remaining spice mix to the pan with the onion and cook off.
  27. 27Add the remaining spice mix to the pan with the onion and cook off.
  28. 28Add 1.5 cups of long grain rice (or basmati) to the pan and toast it.
  29. 29Add 1.5 cups of long grain rice (or basmati) to the pan and toast it.
  30. 30Add 1.5 cups of long grain rice (or basmati) to the pan and toast it.
  31. 31Pour in 3 cups of chicken stock and stir.
  32. 32Pour in 3 cups of chicken stock and stir.
  33. 33Pour in 3 cups of chicken stock and stir.
  34. 34Add the other half of the lemon to the pan.
  35. 35Add the other half of the lemon to the pan.
  36. 36Add the other half of the lemon to the pan.
  37. 37Bring the mixture to a boil, then cover and reduce to a very low simmer.
  38. 38Bring the mixture to a boil, then cover and reduce to a very low simmer.
  39. 39Bring the mixture to a boil, then cover and reduce to a very low simmer.
  40. 40Let the rice cook for about 10 minutes until done.
  41. 41Let the rice cook for about 10 minutes until done.
  42. 42Let the rice cook for about 10 minutes until done.
  43. 43Plate the chicken and rice, topping with a little spring onion.
  44. 44Plate the chicken and rice, topping with a little spring onion.
  45. 45Plate the chicken and rice, topping with a little spring onion.

Ingredients

  • boneless, skinless chicken thighs
  • boneless, skinless chicken thighs
  • boneless, skinless chicken thighs
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons coriander
  • 2 teaspoons coriander
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 2 teaspoons turmeric
  • 2 to 3 garlic cloves
  • 2 to 3 garlic cloves
  • 2 to 3 garlic cloves
  • olive oil
  • olive oil
  • olive oil
  • 0.5 half lemon juice
  • 0.5 half lemon juice
  • 0.5 half lemon juice
  • onion
  • onion
  • onion
  • 1.5 cup long grain rice
  • 1.5 cup long grain rice
  • 1.5 cup long grain rice
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 3 cups chicken stock
  • spring onion
  • spring onion
  • spring onion

Equipment

bowlpan

Tips

  • Marinating the chicken longer (day before or a couple of hours) will enhance the flavor.
  • Adding raw onion or spring onion on top of heavily spiced dishes helps balance the flavor profile.
  • This dish can be served with a yogurt sauce or a tomato salad.