One Pot Shawarma Chicken (Printable version)

Tender chicken simmered with fragrant spices and basmati rice, topped with creamy yogurt and fresh parsley.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced

→ For Cooking

10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth

→ Yogurt Sauce & Garnish

14 - 1 cup plain yogurt
15 - 2 tablespoons fresh lemon juice
16 - Fresh parsley, finely chopped, for garnish

# Directions:

01 - In a large mixing bowl, combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic. Add chicken thighs and coat thoroughly with spice mixture. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator for enhanced flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken thighs and sear for approximately 4 minutes on each side until lightly browned. Remove chicken and set aside.
03 - In the same skillet, add diced onion and sauté for 3 to 4 minutes until softened and translucent.
04 - Add rinsed basmati rice to the skillet, stirring to coat the grains in oil and spices for approximately 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10 to 15 minutes until the rice is tender and the chicken is cooked through.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and gently mix with the chicken.
08 - In a small bowl, whisk together plain yogurt and fresh lemon juice until smooth and combined.
09 - Transfer shawarma chicken and rice to serving dishes with a generous drizzle of yogurt sauce and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one pot: No juggling pans or mountains of dishes afterward, which honestly feels like a minor miracle on weeknights.
  • The spices are warm and layered: Cumin, coriander, cinnamon, and paprika create this depth that makes chicken thighs taste like you've been simmering them all afternoon.
  • It reheats beautifully: Leftovers actually taste better the next day when the flavors have time to settle into the rice.
02 -
  • Rinsing the rice actually matters: I learned this the hard way when I skipped it once and ended up with a starchy, clumpy mess that no amount of love could fix.
  • Don't skip the searing step: It seems optional, but that browning adds flavor depth that simmering alone won't give you.
  • Chicken thighs are your friend here: Breasts will dry out before the rice finishes cooking, no matter how carefully you watch the pot.
03 -
  • Marinate overnight if you can: The flavors deepen significantly and you'll have less to do on the actual cooking day.
  • Taste the yogurt sauce before serving: You might want extra lemon or a pinch of salt depending on your broth, and it takes 10 seconds to adjust.
  • Double the recipe and freeze half: The spices actually stay vibrant after freezing, and you'll thank yourself when you need dinner with zero effort.
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