Description
Discover the secrets to this 20-minute one-pot Shawarma Chicken and Rice dish – a family-friendly, flavorful dinner that’s sure to delight.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tbsp ground cumin
– 1 tbsp ground coriander
– 1 tsp ground cinnamon
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced
– 1 cup basmati rice
– 2 cups chicken broth
– Juice of 1 lemon
– 2 tbsp chopped fresh parsley
– 1/4 cup toasted pine nuts
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. – Add the chicken, cumin, coriander, cinnamon, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
3. – Stir in the garlic and cook for 1 minute until fragrant.
4. – Add the rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. – Remove from heat and stir in the lemon juice. Fluff the rice with a fork.
6. – Garnish with fresh parsley and toasted pine nuts before serving.
Notes
This dish can be easily customized with your favorite spices or garnishes. For a vegetarian option, replace the chicken with chickpeas or roasted vegetables.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern