One Pot Shawarma Chicken (Print)

Tender chicken and spiced basmati rice cooked together with a zesty yogurt drizzle and parsley.

# Components:

→ 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 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 the chicken thighs and coat thoroughly with the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 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 the diced onion and sauté for 3 to 4 minutes until softened and translucent.
04 - Add the rinsed basmati rice to the skillet, stirring to coat the grains in oil and spices for approximately 2 minutes.
05 - Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return the chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10 to 15 minutes, or 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 the plain yogurt and lemon juice until smooth.
09 - Transfer the shawarma chicken and rice to serving plates. Drizzle generously with yogurt sauce and garnish with fresh parsley.

# Expert Advice:

01 -
  • One pot means one cleanup: Everything simmers together, so you're not juggling multiple pans like some kind of kitchen acrobat.
  • The chicken thighs stay impossibly tender: They won't dry out like breast meat would, and they actually taste like something.
  • The spices taste vibrant without being aggressive: It's aromatic and warming without making your mouth feel like it's on fire.
02 -
  • Don't skip the marinating step: I learned this the hard way by trying to rush and make this for lunch, and the results were fine but flat. Those thirty minutes aren't just tradition, they're when the spices actually start flavoring the chicken at a cellular level.
  • Rinsing the rice is non-negotiable: It took me two attempts to understand why my rice sometimes turned into mush, and it was because I was lazy about rinsing away that starch coating.
03 -
  • Use a Dutch oven if you have one: It distributes heat more evenly than a skillet, which means no hot spots and more consistent rice texture throughout.
  • Don't peek under the lid once you've covered it: Every time you lift that lid, you're releasing steam and extending your cooking time, so have a little faith and let the pot do its thing.
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