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chicken shawarma and rice on a white plate with tomatoes and cucumber with yogurt sauce and a fork
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Shawarma Rice (One Pot)

Shawarma Rice is a Middle Eastern inspired one pot chicken and rice dish using thighs marinated in shawarma spices for a quick and easy dinner.
Course Main
Cuisine Middle Eastern
Total Time 50 minutes
Servings 4
Calories 351kcal
Author Lee-Ann Grace

Ingredients

  • 8 chicken thighs skinless and boneless
  • 1 tablespoon olive oil or as needed
  • 1 brown onion roughly chopped
  • 2 garlic cloves cores removed and crushed
  • 1 teaspoon cumin seeds
  • ¼ teaspoon ground turmeric
  • 1 cup long grain rice rinsed and drained
  • 1 cup chicken stock
  • ¾ cup water
  • ¼ teaspoon salt
  • fresh lemon to serve
  • Shawarma sauce to serve

Shawarma spice mix for chicken

  • 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
Metric - US customary

Instructions

  • Combine shawarma spices and olive oil in a bowl, then add chicken thighs and turn to coat well in spice paste.
    3 tsp olive oil, 1 tbsp ground coriander, 3 tsp ground cumin, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp ground cardamom, 1 tsp onion powder, 2 tsp 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 tbsp 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 tsp cumin seeds, 1 cup long grain rice, ¼ tsp salt, ¼ tsp 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

Notes

  • Great served with this Shawarma Sauce. 
  • You only want to brown the outside of the chicken when we first fry it off. It will do the remainder of it's cooking when it goes back into the pot on top of the rice.
  • I have used plain long grain rice to make this recipe, basmati rice works well too.
  • Once your chicken is in with the rice and the lid on, don't lift it up to have a look, even when you turn it off to let it sit for the last 10 minutes! Please just use a timer and trust the process! If you lift the lid this lets out the heat and steam.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 351kcal