One-Pan Chicken Shawarma Rice Bowls

86Min

4Servings

685Cal

MediumLevel

Gluten freeKid friendlyhigh proteinhalal

#one-pan#chicken#rice#shawarma#easy dinner

Equipment

mixing bowl

large pan

pan lid

tongs

spatula

serving plate

Ingredients

Chicken

boneless skinless chicken thighs (raw)

680 g

paprika

1 tbsp

cumin

1 tbsp

onion powder

1 tbsp

coriander

2 tsp

allspice

1 tsp

turmeric

2 tsp

black pepper

2 tsp

salt

1 tsp

olive oil

3 tbsp

garlic cloves (minced)

8 cloves

lemon (juiced)

0.5 piece

chicken bouillon powder

2 tsp

Rice

butter

3 tbsp

yellow onion (diced)

1.5 cups

turmeric

1 tbsp

paprika

2 tsp

garlic powder

2 tsp

black pepper

2 tsp

basmati rice (dry)

1.5 cups

chicken stock (liquid)

750 ml

Fresh Sumac Salad

red onion (thinly_sliced)

0.5 piece

cherry tomatoes (quartered)

1 cup

cucumber (sliced, halved)

1 cup

salt

1 tsp

black pepper

1 tsp

sumac

2 tsp

lemon (juiced)

0.5 piece

Garlic Sauce

mayonnaise

0.25 cup

plain Greek yogurt

0.25 cup

garlic cloves (minced)

3 cloves

fresh parsley (chopped)

1 tbsp

salt

1 tsp

black pepper

1 tsp

lemon (juiced)

0.5 piece

olive oil

1 tbsp

Instructions

Marinate the chicken

Combine chicken thighs with spices, olive oil, garlic, lemon juice, and chicken bouillon in a bowl. Mix well to coat evenly.

30 mintimer 30 min

Marinate longer for more flavor - up to overnight in the fridge

Cook the chicken

Heat a large pan over medium-high heat with olive oil. Cook chicken in batches for 6-8 minutes per side until golden and cooked through. Set aside.

16 minMedium-high heattimer 8 min

Don't overcrowd the pan - cook in batches for best browning

Prepare the rice pilaf

Reduce heat to medium-low. Add butter and onions to the same pan, cook until translucent. Add garlic and spices, cook 1-2 minutes. Add rice and toast for 2 minutes, then pour in chicken stock. Bring to boil, cover, and simmer for 20 minutes.

30 minMedium heattimer 5 min

Keep the lid on during simmering for perfect fluffy rice

Make the fresh salad

Mix sliced red onion, quartered cherry tomatoes, and halved cucumber slices in a bowl. Season with salt, pepper, sumac, and lemon juice.

5 min

Let salad sit for a few minutes to allow flavors to meld

Make the garlic sauce

Combine mayonnaise, Greek yogurt, minced garlic, chopped parsley, salt, pepper, lemon juice, and olive oil in a bowl. Mix well until smooth.

3 min

Adjust garlic amount based on your taste preference

Assemble and serve

Serve the spiced chicken over the rice pilaf with the fresh sumac salad and garlic sauce on the side. Enjoy immediately.

2 min

Original recipe

InstagramRecipe by @recipeincaption

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or skillet over medium heat

Store components separately for best texture. Rice and chicken reheat well, salad is best fresh.

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