Ingredients
Chicken Marinade
- 4-5 chicken thighs (boneless, skin on)
- ¼ cup Greek yogurt
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon 7 spice mix (ground cinnamon, turmeric, garlic powder, black pepper)
- 2 tablespoons avocado oil or light olive oil
Rice & Aromatics
- ½ cup diced onion
- 4-5 cloves garlic, minced
- 1 cup jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
Instructions
- Prep: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water while preparing the other ingredients. In a small bowl, combine all the spices — ground cumin, coriander, chili powder, salt, and the 7 spice mix.
- Marinate: Place the chicken thighs in a medium bowl. Add the Greek yogurt, lemon juice, and half of the mixed spices. Mix thoroughly, ensuring each piece of chicken is well coated. Set aside to marinate briefly.
- Sear Chicken: Heat the avocado or olive oil in a large heavy-duty pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side until the chicken develops a charred, golden crust. Remove the chicken from the pan and set aside. In the same pan, add diced onion and cook for 3-4 minutes until wilted. Add minced garlic and sauté for a few seconds until fragrant.
- Cook Rice: Drain the soaked rice and add it to the pan with the cooked onions and garlic. Sprinkle in the remaining spices and sauté the rice mixture for about 2 minutes to let the spices bloom. Pour in the chicken stock or water, then return the seared chicken and any juices to the pan. Bring to a boil, then cover the pan and reduce heat to the lowest setting. Allow to cook undisturbed for 20 minutes, letting the rice steam perfectly.
- Smoke: After 20 minutes, turn off the heat but keep the pan covered. Let it sit for another 5 minutes to finalize cooking through steam. For an optional smoky flavor, heat a piece of charcoal until red hot, place a small piece of foil over the rice, put the hot charcoal on the foil, drizzle with a little oil, and immediately cover the pan again. Let the smoke infuse the rice for 5 minutes before serving.
- Serve: Remove the lid and fluff the rice carefully with a fork. Garnish with freshly chopped cilantro or parsley. Serve alongside your preferred shawarma sauce and a fresh salad such as Shirazi or Mediterranean cucumber salad. Pickled turnips or pickled red onions make excellent accompaniments for added tang.
Notes
- Soaking the rice helps achieve fluffier, less sticky grains.
- Keep the pan covered while cooking rice to trap steam for perfect texture.
- The smoking step is optional but adds authentic Middle Eastern flavor.
- Use bone-in chicken thighs if preferred, but adjust cooking time accordingly.
- Leftovers store well and taste great reheated the next day.
- Can substitute chicken stock with water for a lighter flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
