Chicken Shawarma Rice

Discover the bold flavors of Spice-Infused Chicken Shawarma Rice! Marinated chicken thighs are baked or grilled to perfection, then served over fragrant basmati rice cooked with cumin and onions. This dish is topped with fresh veggies and drizzled with tahini or garlic sauce, making it a delicious and satisfying meal. Perfect for family dinners or meal prep, it's easy to make and even easier to enjoy. Elevate your dinner game with this vibrant recipe!

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Ingredients

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs

3 tablespoons olive oil

2 tablespoons lemon juice

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground paprika

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

For the Rice:

2 cups basmati rice

4 cups chicken broth (or water)

1 medium onion, finely chopped

1 tablespoon olive oil

1 teaspoon ground cumin

Salt to taste

For Garnish:

Chopped fresh parsley

Sliced cucumbers

Chopped tomatoes

Tahini sauce or garlic sauce

Instructions

Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

Cook the Chicken: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the marinated chicken thighs on the baking sheet and bake for 25-30 minutes, or until fully cooked and golden brown. Alternatively, you can grill the chicken for a smoky flavor. Let it rest for 5 minutes, then slice into strips.

Prepare the Rice: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the cumin and cook for another minute until fragrant. Add the basmati rice and stir for 2-3 minutes.

Cook the Rice: Pour in the chicken broth (or water) and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Assemble the Dish: Fluff the rice with a fork and spread it onto a large serving platter. Top with the sliced shawarma chicken.

Garnish: Sprinkle chopped parsley over the dish and add sliced cucumbers and chopped tomatoes for freshness. Drizzle with tahini sauce or garlic sauce for added flavor.

Serve: Enjoy your delicious Chicken Shawarma Rice warm, allowing everyone to serve themselves with the toppings of their choice!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6