Combine shawarma spices and olive oil in a bowl, then add chicken thighs and turn to coat well in spice paste.
3 teaspoon olive oil, 1 tablespoon ground coriander, 3 teaspoon ground cumin, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground cardamom, 1 teaspoon onion powder, 2 teaspoon salt, 8 chicken thighs
Heat more olive oil in a high-sided pot, then add chicken thighs and cook on each side until just brown (not cooked through) and remove to a plate.
1 tablespoon olive oil
Add more olive oil (if needed) to the same pot, then add chopped onion and fry until soft.
1 brown onion
Add cumin seeds, crushed garlic and continue to fry for 30 seconds. Add washed rice, tumeric, and salt then stir to coat.
2 garlic cloves, 1 teaspoon cumin seeds, 1 cup long grain rice, ¼ teaspoon salt, ¼ teaspoon ground turmeric
Then chicken stock and water and ring to a simmer.
1 cup chicken stock, ¾ cup water
Once simmering, add chicken on top of rice then cover with a tight-fitting lid. Turn heat down to very low and cook undisturbed for 15 minutes.
At the end of the 15 minutes, switch the heat off altogether (don't lift the lid!) and let sit for another 10 minutes.
After the last 10 minutes, remove the chicken and slice (if you like or serve whole). Fluff the rice with a fork and serve along side the chicken with fresh lemon on the side.
fresh lemon, Shawarma sauce