One-Pan Chicken Shawarma Rice Bowls
Juicy spiced chicken thighs served over fragrant onion rice pilaf with fresh sumac salad and creamy garlic sauce - a complete Middle Eastern-inspired meal in one pan.
Equipment
Ingredients
Chicken
boneless, skinless chicken thighs (boneless, skinless)
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
8 cloves
lemon
0.5 piece
chicken bouillon powder
2 tsp
Rice Pilaf
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
1.5 cups
chicken stock
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
0.5 piece
Garlic Sauce
mayonnaise
0.25 cup
plain Greek yogurt
0.25 cup
garlic cloves
3 cloves
fresh parsley
1 tbsp
salt
1 tsp
black pepper
1 tsp
lemon
0.5 piece
olive oil
1 tbsp
Instructions
Marinate the chicken
Combine chicken thighs with all spices, olive oil, garlic, lemon juice, and chicken bouillon. Mix thoroughly to coat evenly.
Cook the chicken
Heat pan over medium-high heat with olive oil. Cook chicken in batches for 6-8 minutes per side until golden and cooked through.
Prepare the rice pilaf
In the same pan, reduce heat and cook onions in butter until translucent. Add spices and garlic, cook 1-2 minutes. Toast rice for 2 minutes, add stock, bring to boil, then simmer covered for 20 minutes.
Prepare salad and sauce
Mix all salad ingredients in one bowl. Combine all sauce ingredients in another bowl. Serve with the chicken and rice.
Original recipe
Storage
Store components separately for best texture. Rice and chicken reheat well; salad is best fresh
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