Description
This one-pot wonder brings the vibrant, savory flavors of Middle Eastern street food to your weeknight dinner table with minimal cleanup. Succulent chicken pieces are marinated in a blend of warm spices like cumin, coriander, and turmeric, then simmered alongside fluffy basmati rice. It is a hearty, aromatic, and comforting meal that achieves complex, restaurant-quality results through a streamlined, fool-proof cooking method designed for the modern home kitchen.
Ingredients
1.5 lbs chicken thighs, cut into bite-sized pieces
2 cups basmati rice, rinsed
3 cups chicken broth (low sodium)
1 onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon shawarma spice blend (cumin, coriander, turmeric, cinnamon, paprika)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley for garnish
Cucumber yogurt sauce for serving
Instructions
In a bowl, toss the chicken with the shawarma spice blend, salt, and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the chicken and sear until browned on all sides, then remove and set aside.
Using the same pot, add the diced onion and sauté until translucent, then add the garlic and cook for one minute.
Add the rinsed rice and toast slightly for 2 minutes, stirring to coat with the pan drippings.
Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pot.
Return the chicken to the pot, cover, and reduce heat to low.
Simmer for 15-20 minutes until the rice is fluffy and liquid is absorbed.
Let it rest covered for 5 minutes before fluffing with a fork and serving.
Notes
Ensure the rice is thoroughly rinsed to prevent stickiness. For a deeper flavor, let the chicken marinate in the spices for up to 2 hours in the refrigerator before cooking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Category: Meals
- Method: Stovetop
- Cuisine: Middle Eastern Inspired