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One Skillet Baked Chicken Shawarma and Rice (Pilaf)

One Skillet Baked Chicken Shawarma and Rice (Pilaf)

One Skillet Baked Chicken Shawarma and Rice (Pilaf) combines Middle Eastern chicken shawarma and rice pilaf in a delicious one-pot dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course dinner, One pot
Cuisine Middle Eastern
Servings 5 servings
Calories 604 kcal

Equipment

  • large skillet

Ingredients
  

Spice Rub

  • 1 large clove garlic minced
  • 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 salt
  • to taste black pepper
  • 1.5 teaspoon cardamon powder
  • 2 sticks cinnamon or 0.5 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 is not an authentic way of preparing Chicken Shawarma! Real Shawarma is cooked on a rotisserie then shaved and served in a kebab.

Nutrition

Serving: 1servingCalories: 604kcal
Keyword chicken, one pot, Pilaf, Rice, Shawarma
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