Ingredients
Chicken Marinade
- 4-5 chicken thighs, bone off, 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 or allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Cooking
- 2 tablespoons avocado or light olive oil
- ½ cup diced onion
- 4-5 cloves garlic, minced
- 1 cup Jasmine or basmati rice, uncooked
- 2 cups chicken stock or water
Instructions
- Prep: Wash basmati rice under cold water until it runs clear. Cover with water and soak while you prepare everything else. Combine all the spices in a small bowl.
- Marinate: Add the chicken to a medium bowl, along with ¼ cup yogurt, lemon juice, and half the spice mixture. Mix until the chicken is fully coated.
- Sear Chicken: Heat oil in a large heavy-duty pan over medium-high heat and cook chicken 4-5 minutes per side or until charred. Remove from heat and set aside. To the same pan, add the onion. Cook down the onion for 3-4 minutes or until wilted then add the garlic and saute for a few seconds or until fragrant.
- Cook Rice: Drain the rice and add it to the pan along with the remaining spices. Saute rice and spices for about 2 minutes then add in the chicken stock or water. Return the chicken along with any juices to the pan and bring the mixture to a boil. Cover the pan, lower the heat to the lowest setting and cook for 20 minutes. Be sure not to open the pan as the rice needs the steam to cook.
- Smoke: After 20 minutes, turn off the heat, leave the pan covered, and allow it to sit for another 5 minutes. (For extra smokey flavor, heat a coal until hot then place a small piece of foil on top of the rice. Add the hot charcoal on top of the foil, drizzle with a little bit of oil, and immediately cover the pan. Allow it to sit for 5 minutes to infuse the rice with the smoke.)
- Serve: When ready to serve, remove the lid and fluff the rice. Garnish with freshly chopped cilantro or parsley and serve with shawarma sauce and a side salad such as Shirazi salad or Mediterranean cucumber salad. Pickled turnips or pickled red onions also pair well.
Notes
- Use bone-off chicken thighs with skin on for best flavor and moisture.
- Soaking the rice helps reduce cooking time and improves texture.
- The smoking step is optional but adds a unique depth of flavor.
- Keep the lid closed during cooking to allow rice to steam properly.
- Pair with fresh salads and pickles to balance the spices and richness.
- Use chicken stock for more flavor; water works as a substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
