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One Skillet Baked Chicken Shawarma and Rice

One Skillet Baked Chicken Shawarma and Rice

A delicious one skillet meal featuring baked chicken shawarma and flavorful rice, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Middle Eastern
Servings 7 servings
Calories 604 kcal

Equipment

  • Skillet

Ingredients
  

Spice Rub

  • 1 large garlic clove, minced or 2 small cloves
  • 1.5 teaspoon ground coriander
  • 1.5 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon smoked paprika or ordinary is fine
  • 1 teaspoon cayenne pepper optional
  • 0.5 teaspoon salt
  • to taste black pepper
  • 3 tablespoon lemon juice

Chicken and Rice

  • 5 thigh fillets chicken, bone in, skin on about 2 lb / 1kg in total
  • 0.5 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1.5 cups long grain rice, uncooked
  • 1.5 cups chicken broth or water
  • 2 cups water
  • 0.75 to 1 teaspoon
  • to taste black pepper
  • 1.5 teaspoon cardamom powder
  • 2 sticks cinnamon or ½ teaspoon cinnamon powder
  • 400 g chickpeas, drained 1 can
  • 0.25 cup raisins or sultanas optional

Garnish (optional)

  • yoghurt plain, unsweetened, Greek yoghurt is great
  • cilantro/coriander leaves roughly chopped
  • parsley leaves roughly chopped

Instructions
 

Cooking 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.
  • 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.

Notes

This recipe makes enough rice for 7 servings. Adjust baking time for different chicken cuts as needed.

Nutrition

Serving: 462gCalories: 604kcalCarbohydrates: 45.9gProtein: 37.6gFat: 28.6gSaturated Fat: 8.1gCholesterol: 143mgSodium: 1010mgPotassium: 267mgFiber: 3.7gSugar: 1.1gVitamin A: 550IUVitamin C: 16.5mgCalcium: 80mgIron: 4.9mg
Keyword baked chicken, Chicken, easy recipe, one skillet, rice, Shawarma
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