One Pan Shawarma Chicken & Rice
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
544 kcal
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Course
Dinner
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Cuisine
Middle Eastern
One Pan Shawarma Chicken & Rice
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This Middle Eastern chicken shawarma and rice is packed with warm Middle Eastern flavor. It's made in one pan in just 30 minutes and requires minimal prep and cleanup too!
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Ingredients
- 4-5 chicken thighs bone off, skin on
- ¼ cup Greek yogurt
- Juice of 1 lemon
- 1 teaspoon EACH ground cumin ground coriander, chili powder, salt
- ½ teaspoon EACH 7 spice or spice ground cinnamon, turmeric, garlic powder, black pepper
- 2 Tablespoons avocado or light olive oil
- 1/2 cup diced onion
- 4-5 cloves of garlic minced
- 1 cup jasmine or basmati rice uncooked
- 2 cups chicken stock or water
Instructions
- Prep: Wash basmati rice under cold water until it runs clear. Cover with water and soak while you prepare everything else. Combine all the spices in a small bowl.
- Marinate: Add the chicken to a medium bowl, along with ¼ cup yogurt, lemon juice, and half the spice mixture. Mix until the chicken is fully coated.
- Sear Chicken: Heat oil in a large heavy-duty pan over medium-high heat and cook chicken 4-5 minutes per side or until charred. Remove from heat and set aside. To the same pan, add the onion. Cook down the onion for 3-4 minutes or until wilted then add the garlic and saute for a few seconds or until fragrant.
- Cook Rice: Drain the rice and add it to the pan along with the remaining spices. Saute rice and spices for about 2 minutes then add in the chicken stock or water. Return the chicken along with any juices to the pan and bring the mixture to a boil. Cover the pan, lower the heat to the lowest setting and cook for 20 minutes. Be sure not to open the pan as the rice needs the steam to cook.
- Smoke: After 20 minutes, turn off the heat, leave the pan covered, and allow it to sit for another 5 minutes. (To infuse extra smokey flavor, heat a coal until hot then place a small piece of foil on top of the rice. Add the hot charcoal on top of the foil, drizzle with a little bit of oil, and immediately cover the pan. Allow it to sit for 5 minutes to infuse the rice with the smoke.)
- Serve: When ready to serve, remove the lid and fluff the rice. Garnish with freshly chopped cilantro or parsley and serve with a side of my shawarma sauce and your favorite salad. This Shirazi salad or Mediterranean cucumber salad pairs perfectly. Pickled turnips or pickled red onions are also delicious on the side.
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
544kcal
(27%)
Carbohydrates
45g
(15%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
115mg
(38%)
Sodium
272mg
(11%)
Potassium
484mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
173IU
(3%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 115mg | 38% |
| Sodium | 272mg | 11% |
| Potassium | 484mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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