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4.9 from 159 votes

One Skillet Oven Baked Chicken Shawarma and Rice Pilaf

This combines two of my favourite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma is the same recipe as the one I use for grilling (recipe here) with just quantities adjusted to suit using thigh cutlets cooked on the stove. The rice pilaf has been adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe from his cookbook "Jerusalem" (one of my all time favourite cookbooks!). Note that this is not an authentic way of preparing Chicken Shawarma! Real Shawarma is cooked on a rotisserie then shaved and served in a kebab. This is my one pot rice version - Shawarma flavours, made in one pot with rice!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 5
Calories: 604 kcal
Course: Main Course , Dinner
Cuisine: Middle Eastern

Ingredients

Spice Rub
  • 1 large garlic clove , minced (or 2 small cloves)
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 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 fillets , bone in, skin on - about 2 lb / 1kg in total (Note 1)
  • 1/2 tbsp olive oil
  • 1 small onion , finely diced
  • 2 garlic cloves , minced
  • 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 cardamon powder
  • 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
  • 400g (14oz) can chickpeas , drained (1 can)
  • 1/4 cup raisins or sultanas (optional)
Garnish (optional)
  • yoghurt (plain, unsweetened. Greek yoghurt is great)
  • cilantro/coriander leaves , roughly chopped
  • parsley leaves , roughly chopped

Instructions

    Cup of Yum
  1. Preheat oven to 180C/350F.
  2. Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
  3. Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
  4. 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.
  5. 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).
  6. Add garlic and onion. Cook for 2 minutes until translucent.
  7. Add rice and stir so the grains are coated in oil and become a bit translucent.
  8. 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.
  9. Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
  10. Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
  11. Remove from the oven. Let it rest for 5 minutes.
  12. Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
  13. Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)

Notes

  • You can make this with any other cut of chicken, you just need to adjust the length of time it is in the oven. - Drumsticks and large breast fillets - follow recipe- Small to medium chicken breast fillets - bake for 25 to 35 minutes, so put it in the oven 10 to 15 minutes after the rice has been in the oven- Boneless skinless thigh fillets - put in oven on the rice after the rice has been in the oven for 15 minutesAlso, if you want to make this with chicken breast fillets, add 1 tbsp of olive oil to the Marinade, otherwise it will be too dry to sear.
  • This can be made with white long grain or medium grain rice. Jasmin and basmati will work too. Short grain white rice can be used as a last resort. This recipe is not suitable for arborio (risotto rice), calasparra (paella rice) or brown rice (takes too long to cook in the oven).
  • The flavours of the spice rub are quite strong. So as long as you get a bit of skin/chicken surface with each bite, there is plenty of flavour even without marinating. Plus, because it is half braised, there is extra flavour from the braising liquid too.
  • Yoghurt - you can fancy up the yoghurt a bit if you want. If I'm cooking for company, I will make a yoghurt sauce with 1 1/2 cups of yoghurt, 1 minced garlic clove, 2 tbsp lemon juice, salt and pepper.
  • This makes more rice than for 5 servings. I think it makes enough for 7 servings.
  •  The nutrition analysis below takes into account that I discard 3 tablespoons of fat that rendered out when I browned the chicken and that this recipe makes enough rice for 7 servings.

Nutrition Information

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 (8%) Fiber 3.7g (15%) Sugar 1.1g (2%) Vitamin A 550IU (11%) Vitamin C 16.5mg (18%) Calcium 80mg (8%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 604

% 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.