Baked chicken shawarma and rice

Adapted from Recipe Tin Eats

Ingredients:

Spice Rub

  • 1 large garlic clove, minced
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper (optional — I will omit next time)
  • 1/2 tsp salt
  • Black pepper
  • 3 tbsp lemon juice (from 1 lemon)
  • 5 chicken thigh fillets, bone in, skin on (~ 2 lbs / 1 kg)
  • 1/2 tbsp olive oil
  • 1 small onion , finely diced
  • 2 garlic cloves , minced
  • 1 1/2 cups long grain rice, uncooked (I used Jasmine)
  • 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
  • Yoghurt (plain)
  • Cilantro leaves, coarsely chopped

Directions:

  1. Preheat oven to 180C/350F.
  2. Mix the spice rub ingredients together in a small bowl. Slather onto the chicken, covering both sides. Marinate for at least 1 hour (up to 24 hours).
  3. During this time, we prepped the rest of the ingredients. Mince the garlic, dice the onion, fancy up the yogurt garnish with lemon + garlic + salt + pepper, etc.
  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.
  5. Add garlic and onion. Cook for 2 minutes until translucent.
  6. Add rice and stir so the grains are coated in oil and become a bit translucent.
  7. 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.
  8. Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
  9. Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
  10. Remove from the oven. Let it rest for 5 minutes.
  11. Remove chicken from the rice and mix the rice quickly (to distribute flavor).
  12. Serve, garnished with cilantro and plain yoghurt.

This popped up because I was looking for a one skillet pan, to try my new Dutch oven my sister had recommended! I recommend omitting the cayenne / red pepper flakes unless you really really like spicy. The other spices already added so much variety and aroma.. Jesse really liked this one — so much that he went and made it for his family ASAP. Highly recommend!

~Jessica

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