Description
A fragrant, one-pot meal of spiced, seared chicken thighs cooked with basmati rice and shawarma-inspired spices, finished with fresh parsley and a squeeze of lemon. Comforting, aromatic, and perfect for family dinners or meal prep.
Ingredients
- Chicken Thighs, 1 1/2 pounds, boneless and skinless
- Basmati Rice, 2 cups, rinsed
- Olive Oil, 3 tablespoons
- Onion, 1 large, finely chopped
- Garlic, 4 cloves, minced
- Chicken Broth, 3 1/2 cups
- Cumin, 2 teaspoons
- Paprika, 2 teaspoons
- Ground Coriander, 1 teaspoon
- Turmeric, 1 teaspoon
- Ground Cinnamon, 1/2 teaspoon
- Ground Black Pepper, 1/2 teaspoon
- Salt, 1 teaspoon, or to taste
- Fresh Parsley, 1/4 cup, chopped
- Lemon Juice, 2 tablespoons
Instructions
- Preheat Your Equipment: Place a large Dutch oven or deep pot over medium heat and add the olive oil to warm.
- Combine Ingredients: In a mixing bowl combine the chicken thighs with cumin, paprika, ground coriander, turmeric, ground cinnamon, ground black pepper, salt, and lemon juice, tossing to coat. Marinate for 30 minutes if time allows.
- Prepare Your Cooking Vessel: Add the marinated chicken to the hot pot and sear 3 to 4 minutes per side until golden brown, then remove the chicken and set aside.
- Assemble the Dish: In the same pot add the chopped onion and sauté until softened, then add the minced garlic and stir for 30 seconds. Add the rinsed basmati rice and stir to coat each grain in the aromatic base.
- Cook to Perfection: Pour in the chicken broth and return the seared chicken to nestle on top of the rice. Cover tightly with a lid, reduce heat to low, and cook undisturbed for 20 minutes or until the rice is tender and the chicken is cooked through.
- Finishing Touches: Remove from heat and let rest, covered, for 5 minutes. Gently fluff the rice with a fork and sprinkle chopped fresh parsley over the top.
- Serve and Enjoy: Plate generous portions of rice and chicken, finish with an extra squeeze of lemon if desired, and serve with yogurt sauce, pita, or pickled vegetables on the side.
Notes
- Marinate the chicken at least 30 minutes, or overnight for deeper flavor.
- Rinse the basmati rice until water runs clear to prevent stickiness.
- When reheating leftovers, add a splash of broth and cover to revive moisture.
- Allowing the dish to rest for 5 minutes after cooking helps the rice finish steaming and the flavors to settle.
Nutrition
- Serving Size: 1 serving (about 1 cup chicken and rice)
- Calories: 420
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2.5 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: shawarma, chicken rice, one pot, middle eastern, easy dinner, family meal, meal prep