One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
5
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Calories
604 kcal
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Course
Main Course, Dinner
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Cuisine
Middle Eastern
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
Description
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf features bone-in, skin-on chicken thighs marinated in a spice rub containing garlic, ground coriander, cumin, cardamom, smoked paprika, cayenne, lemon juice, and salt. The chicken is pan-seared to develop golden skin, then arranged over rice mixed with sautéed onion, garlic, chickpeas, raisins, and whole cinnamon sticks, simmered in broth and water. Baking the dish covered and then uncovered creates a tender, juicy chicken with a deliciously spiced rice base that absorbs the braising juices and aroma of the spices without becoming soggy.
The layered flavors include warm spices balanced by bright lemon and the natural sweetness from raisins and caramelized onions. The pilaf remains fluffy with distinct grains thanks to the cooking method combining stovetop and oven. The chicken skin crisps slightly in the oven’s final stage while the rice underneath remains moist and fragrant.
This meal works well as a hearty main course, satisfying on its own or served with plain yogurt or fresh herbs like cilantro and parsley to brighten the savory depth of the dish. It provides a convenient all-in-one option that marries rich chicken with an aromatic side through a single cooking process.
Adjustments to chicken cuts require altering baking time: smaller fillets cook faster while bone-in pieces take longer. Marinating is optional but enhances flavor concentration. The recipe suggests use of various familiar rice types, excluding varieties that cook unusually such as risotto or brown rice. Leftover fat rendered during searing is partially discarded to reduce excess grease without losing flavor.
Ingredients
Spice Rub
- 1 garlic minced (or 2 small cloves, large clove
- 1 1/2 tsp ground coriander
- 1 1/2 tsp cumin ground
- 1 tsp ground cardamom
- 1 tsp smoked paprika (or ordinary is fine)
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- black pepper
- 3 tbsp lemon juice
Chicken and Rice
- 5 chicken thigh fillet , bone in, skin on - about 2 lb / 1kg in total (Note 1)
- 1/2 tbsp olive oil
- 1 onion finely diced, small
- 2 garlic minced, cloves
- 1 1/2 cups long grain rice , uncooked (Note 2)
- 1 1/2 cups chicken broth (or water)
- 2 cups water
- 3/4 - 1 tsp salt
- black pepper
- 1 1/2 tsp cardamom powder
- 2 cinnamon stick or 1/2 tsp cinnamon powder
- 400g (14oz) chickpeas drained (1 can, canned
- 1/4 cup raisins optional, or sultanas
Garnish (optional)
- yogurt plain, unsweetened. Greek yoghurt is great
- cilantro roughly chopped, or coriander leaves
- parsley roughly chopped, leaves
Instructions
- Preheat oven to 180C/350F.
- Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
- Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
- Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
- Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
- Add garlic and onion. Cook for 2 minutes until translucent.
- Add rice and stir so the grains are coated in oil and become a bit translucent.
- Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
- Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
- Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
- Remove from the oven. Let it rest for 5 minutes.
- Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
- Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)
Notes
- Use any chicken cuts but adjust oven time accordingly; small breasts need less time, boneless skinless thighs should bake after rice has started cooking.
- Marinating the chicken for at least one hour improves flavor intensity but is optional.
- Long grain, jasmine, or basmati rice produce best texture; avoid risotto, paella, or brown rice due to cooking time differences.
- Discard some rendered fat after searing to prevent greasy rice but retain enough for sautéing onions and garlic.
- Yogurt can be served plain or enhanced with garlic, lemon juice, salt, and pepper as a complementary sauce.
- The recipe yields enough rice and chicken for about seven servings despite using ingredients for five chicken thighs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 462g | |
| Calories | 604cal | 30% |
| Carbohydrates | 45.9g | 15% |
| Protein | 37.6g | 75% |
| Fat | 28.6g | 44% |
| Saturated Fat | 8.1g | 41% |
| Cholesterol | 143mg | 48% |
| Sodium | 1010mg | 42% |
| Potassium | 267mg | 6% |
| Fiber | 3.7g | 15% |
| Sugar | 1.1g | 2% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 80mg | 8% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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