One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4.93 out of 5 stars
(53)
Ingredients
5 servings
- 1 large garlic clove (, minced (or 2 small cloves)
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp smoked paprika (or ordinary is fine)
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Black pepper
- 3 tbsp lemon juice
- 5 chicken thigh fillets (, bone in, skin on - about 2 lb / 1kg in total (Note 1)
- 1/2 tbsp olive oil
- 1 small onion (, finely diced)
- 2 garlic cloves (, minced)
- 1 1/2 cups long grain rice (, uncooked (Note 2)
- 1 1/2 cups chicken broth (or water)
- 2 cups water
- 3/4 - 1 tsp salt
- Black pepper
- 1 1/2 tsp cardamon powder
- 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
- 400g (14oz) 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)
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Preparation
Step 1
Preheat oven to 180C/350F.
Step 2
Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
Step 3
Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
Step 4
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.
Step 5
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).
Step 6
Add garlic and onion. Cook for 2 minutes until translucent.
Step 7
Add rice and stir so the grains are coated in oil and become a bit translucent.
Step 8
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.
Step 9
Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
Step 10
Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
Step 11
Remove from the oven. Let it rest for 5 minutes.
Step 12
Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
Step 13
Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)
Step 14
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