Chicken shawarma rice

Name: Chicken shawarma rice
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 cloves garlic, minced, divided; 1 1/2 tsp. coriander powder; 1 1/2 tsp. cumin powder; 2 1/2 tsp. cardamom powder, divided; 1 tsp. paprika; 1 tsp. chilli powder; To taste, salt; To taste, black pepper powder; 3 tbsp. lemon juice; 5 chicken thighs, bone in, skin on - \; 1/2 tbsp. olive oil; 1 onion, finely diced; 1 1/2 cups basmati rice, washed, drained; 1 1/2 cups chicken broth; 2 cups water; 2 sticks cinnamon; 1-2 cups chickpeas, boiled; 1/4 cup raisins or sultanas (); 2 tbsp. Cilantro/coriander leaves, chopped

Sarvat Hanif @sarvathanif

Canada

We are all familiar with and like shawarma; what could be better than seasoned meat sandwiched between pita bread or a wrap with veggies and mouthwatering white garlic sauce?

Chicken Shawarma Rice is just delicious rice served alongside shawarma in a bowl rather than on a wrap, making it a complete meal.

This rice recipe is a tasty and easy one-pot meal that blends several layers of Middle Eastern flavours. The marinade is bursting with flavour, and it's added to the rice as it cooks, so those beautiful spices can do their job all the way through the dish. (And so they don't get thrown out!).

The base of this shawarma is of course rice and served with meat marinated in shawarma seasoning. The flavours will give you the impression that you are eating some of the greatest street rice on the planet.

If you do not prefer to finish off the dish in the oven, just bring the liquid to a boil and then reduce heat to low, cover and cook for 10 minutes. Add the chicken thighs and their juices back into the pan, cover and cook for another 5 minutes, until the rice is fully cooked, all of the chicken stock absorbed and the chicken is warmed through.

Serve with your favouirte salad and tahini sauce or Greek yogurt as a side.

We are all familiar with and like shawarma; what could be better than seasoned meat sandwiched between pita bread or a wrap with veggies and mouthwatering white garlic sauce?

Chicken Shawarma Rice is just delicious rice served alongside shawarma in a bowl rather than on a wrap, making it a complete meal.

Serve with your favouirte salad and tahini sauce or Greek yogurt as a side.

Sarvat Hanif @sarvathanif

Canada

We are all familiar with and like shawarma; what could be better than seasoned meat sandwiched between pita bread or a wrap with veggies and mouthwatering white garlic sauce?

Chicken Shawarma Rice is just delicious rice served alongside shawarma in a bowl rather than on a wrap, making it a complete meal.

Serve with your favouirte salad and tahini sauce or Greek yogurt as a side.

We are all familiar with and like shawarma; what could be better than seasoned meat sandwiched between pita bread or a wrap with veggies and mouthwatering white garlic sauce?

Chicken Shawarma Rice is just delicious rice served alongside shawarma in a bowl rather than on a wrap, making it a complete meal.

Serve with your favouirte salad and tahini sauce or Greek yogurt as a side.

Saved

Ingredients

1 hour

4 servings

4 clovesgarlic, minced, divided
1 1/2 tsp.coriander powder
1 1/2 tsp.cumin powder
2 1/2 tsp.cardamom powder, divided
1 tsp.paprika
1 tsp.chilli powder
To taste, salt
To taste, black pepper powder
3 tbsp.lemon juice
5chicken thighs, bone in, skin on - \
1/2 tbsp.olive oil
1onion, finely diced
1 1/2 cupsbasmati rice, washed, drained
1 1/2 cupschicken broth
2 cupswater
2 stickscinnamon
1-2 cupschickpeas, boiled
1/4 cupraisins or sultanas ()
2 tbsp.Cilantro/coriander leaves, chopped

Saved

Steps

1 hour

1

In a small bowl mix together 2 cloves minced garlic, coriander powder, cumin powder, salt, pepper powder, chilli powder, 1 teaspoon cardamom powder, paprika and lemon juice.
2

Rub the prepared spice rub onto the chicken, covering both sides.
3

Heat olive oil in a large skillet over medium high heat.
4

Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
5

Remove chicken from skillet. Scrape off excess black bits and discard, along with excess oil. Leave some to cook the onion.
6

Add remaining garlic and onion. Cook for 2 minutes until translucent.
7

Add rice and stir so the grains are coated in oil and become a bit translucent.
8

Add all remaining ingredients. Mix well.
9

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.
10

Bring to simmer, then place a lid on (or cover with foil) and transfer to preheated 350F oven.
11

Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
12

Remove from the oven. Let it rest for 5 minutes.
13

Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
14

Serve garnished with cilantro/coriander.