One Skillet Baked Chicken Shawarma and Rice Pilaf
This combines two favorite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma recipe is adapted for stovetop cooking using thigh cutlets. The rice pilaf is adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe. Note that this is not an authentic Shawarma; this is a one-pot rice version with Shawarma flavors.
This combines two favorite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma recipe is adapted for stovetop cooking using thigh cutlets. The rice pilaf is adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe. Note that this is not an authentic Shawarma; this is a one-pot rice version with Shawarma flavors.
- 2 cups water
- 1/2 tsp salt
- black pepper
- 1 tsp ground cardamom
- 1/2 tbsp olive oil
- 3 tbsp lemon juice
- 1 1/2 tsp ground cumin
- 2 cloves ( minced)
- 1 large garlic clove ( minced (or 2 small cloves))
- 1 small onion ( finely diced)
- 1 1/2 cups long grain rice ((note 2))
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika ((or ordinary is fine))
- 1 tsp cayenne pepper ((optional))
- 5 fillets (, bone in, skin on - about 2 lb / 1kg in total (
- 1 1/2 cups chicken broth ((or water))
- 3/4 - 1 tsp salt
- 1 1/2 tsp cardamon powder
- 2 sticks ((or 1/2 tsp cinnamon powder))
- 14 oz / 400g can chickpeas ( drained (1 can))
- 1/4 cup raisins or sultanas ((optional))
- yoghurt ((plain unsweetened. greek yoghurt is great))
- cilantro/coriander leaves ( roughly chopped)
- parsley leaves ( roughly chopped)
- Carbohydrate 1.41378916759329 g
- Cholesterol 0 mg
- Fat 0.548226333460611 g
- Fiber 0.3675366662665 g
- Protein 0.271011999969093 g
- Saturated Fat 0.0630568333528982 g
- Serving Size 1 1 Serving (183g)
- Sodium 5.46523333590066 mg
- Sugar 1.04625250132679 g
- Trans Fat 0.0769946333295655 g
- Calories 10 calories
Step-by-step
- Preheat oven to 180C/350F.
- Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
- Optional: Marinate for at least 1 hour, up to 24 hours.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
- Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
- Add garlic and onion. Cook for 2 minutes until translucent.
- Add rice and stir so the grains are coated in oil and become a bit translucent.
- Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
- Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
- Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
- Remove from the oven. Let it rest for 5 minutes.
- Remove chicken from the rice and mix the rice quickly (to evenly distribute flavor).
- Serve, garnished with cilantro/coriander and parsley if desired. Serve with plain yoghurt.
One Skillet Baked Chicken Shawarma and Rice Pilaf: A Weeknight Wonder
As a busy working mom, finding time to cook a delicious and healthy meal can feel like navigating a minefield. My days are a whirlwind of meetings, school runs, and endless to-do lists. The last thing I want is to spend hours in the kitchen. That’s why I've become obsessed with one-pot wonders – meals that minimize cleanup and maximize flavor. This One Skillet Baked Chicken Shawarma and Rice Pilaf is a perfect example. It’s a vibrant, flavorful dish that’s surprisingly easy to make, even on the busiest of weeknights.
The inspiration for this recipe came from my love for Middle Eastern cuisine. I adore the aromatic spices and the comforting warmth of the dishes. But let's be honest, traditional Shawarma requires a rotisserie, a skill I haven't yet mastered (and frankly, don’t have the time for!). This recipe cleverly adapts the flavors of Shawarma into a convenient one-skillet meal. The chicken is beautifully seasoned with a blend of warm spices, creating a dish that's both flavorful and satisfying. The rice pilaf, another staple of Middle Eastern cuisine, adds a lovely textural contrast to the tender chicken.
What I love most about this recipe is its versatility. You can easily adjust the spices to your liking. Feeling adventurous? Add a pinch of extra cayenne pepper for a little heat. Want a milder flavor profile? Simply omit the cayenne altogether. The same goes for the optional ingredients like raisins or sultanas – feel free to add them for a touch of sweetness or leave them out if you prefer a more savory dish. The beauty of cooking is in its adaptability; don't be afraid to experiment and make it your own!
Beyond its ease and deliciousness, this dish is incredibly healthy. The chicken is a good source of protein, and the rice provides complex carbohydrates for sustained energy. The abundance of vegetables adds essential vitamins and minerals, making this a well-rounded meal that fuels your body and satisfies your taste buds. This is a recipe that I've made countless times, always with rave reviews from my family. It’s a true crowd-pleaser, perfect for a casual weeknight dinner or a more formal gathering.
This One Skillet Baked Chicken Shawarma and Rice Pilaf is more than just a recipe; it's a testament to the fact that delicious, healthy meals don't have to be complicated or time-consuming. It's a dish that celebrates the simplicity of good ingredients and the magic of flavorful spices, proving that even the busiest among us can enjoy a satisfying, home-cooked meal.
Serving Suggestions:
- Serve with a dollop of plain yogurt for a cool and creamy contrast.
- Garnish with fresh cilantro and parsley for added freshness.
- Serve alongside a simple salad for a lighter meal.
- This dish is also great as leftovers – the flavors actually deepen overnight!
This recipe is a winner for busy weeknights, and I hope you enjoy it as much as I do. Let me know in the comments if you try it – I’d love to hear your thoughts!
