Description
A delicious shawarma-inspired chicken and rice dish that’s perfect for dinner.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Thighs
- 2 tablespoons Olive Oil
- 3 cloves Garlic (minced)
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Cinnamon
- 1 cup Basmati Rice (rinsed and drained)
- 2 cups Chicken Broth
- 1 can Canned Chickpeas (drained and rinsed)
- 1/4 cup Fresh Parsley (chopped)
- 2 tablespoons Lemon Juice
- Optional Garnish: Lemon wedges and plain yogurt
Instructions
- In a small bowl, combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.
- Rub the spice mixture all over the chicken thighs and marinate for at least 30 minutes.
- Heat olive oil in a large pot over medium-high heat and brown the chicken for 4-5 minutes on each side.
- Lower the heat, add chopped onion and minced garlic, and sauté for 3-4 minutes.
- Add the rinsed and drained basmati rice, stirring for 1-2 minutes.
- Pour in the chicken broth and bring to a boil; then add the chickpeas and place the browned chicken on top.
- Reduce heat, cover, and simmer for about 20 minutes.
- Remove from heat, keep covered, and let sit for 5 minutes.
- Fluff rice, garnish with parsley and lemon juice, and serve with optional lemon wedges and yogurt.
Notes
- Juicy texture chicken thighs can be substituted with chicken breasts if needed.
- Garlic can be substituted with garlic powder.
- Ground coriander can be omitted but will change the taste.
- Ground turmeric can be skipped if unavailable.
- Vegetarian broth can be substituted for chicken broth.
- Any favorite bean can be used instead of chickpeas.
- Cilantro can be used as an alternative to parsley.
- Lime juice is a great option instead of lemon juice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg