One pot chicken shwarma and rice
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
For the Chicken Marinade:
6 boneless, skinless chicken thighs (about 600 g)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon ground cardamom
¼ teaspoon chili flakes
1½ tablespoons lemon juice
1 tablespoon olive oil
For the Rice and Aromatics:
1 medium onion, finely sliced
3 cloves garlic, crushed
1 cup (180 g) uncooked long-grain rice or basmati rice
2 cups (480 ml) hot chicken stock
2 tablespoons fresh parsley, chopped
½ teaspoon dried dill
Additional salt and pepper, to taste
2. Sear the Chicken
Heat a large deep skillet or Dutch oven (with a lid) over medium-high heat and drizzle in a little olive oil.
Once hot, lay in the marinated chicken pieces in a single layer.
Sear for 3–4 minutes per side, until the meat develops a golden crust and caramelized edges.
Add the onion slices and crushed garlic between the chicken pieces during the last minute of searing. Let them soften slightly and absorb the juices.
3. Toast the Rice
Once the chicken is golden, stir in the uncooked rice.
Let the rice toast gently for 1 minute, stirring occasionally until it becomes slightly translucent.
5. Steam and Rest
After the rice is cooked and tender, turn off the heat but keep the lid on.
Let the dish steam for 10–12 minutes
6. Garnish and Serve – A Feast for the Senses
Uncover the pot and fluff the rice gently with a fork
Sprinkle with fresh parsley, a pinch of dried dill, and a final touch of salt and pepper if needed.
Optional: Add a drizzle of garlic yogurt sauce or a spoon of tahini dressing.
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
6 boneless, skinless chicken thighs (about 600 g)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon smoked paprika
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon ground cardamom
¼ teaspoon chili flakes
1½ tablespoons lemon juice
1 tablespoon olive oil
For the Rice and Aromatics:
1 medium onion, finely sliced
3 cloves garlic, crushed
1 cup (180 g) uncooked long-grain rice or basmati rice
2 cups (480 ml) hot chicken stock
2 tablespoons fresh parsley, chopped
½ teaspoon dried dill
Additional salt and pepper, to taste
Optional extra - garlic yoghurt sauce or tahini dressing
1. Marinate the Chicken
Start by slicing the chicken thighs horizontally for even cooking.
In a large bowl, combine the cumin, coriander, paprika, smoked paprika, turmeric, cardamom, chili flakes, salt, pepper, lemon juice, and olive oil. Mix well until you have a thick, aromatic paste.
Add the chicken pieces and massage the marinade into the meat, ensuring every piece is well coated.
Let it rest for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you have time
Start by slicing the chicken thighs horizontally for even cooking.
In a large bowl, combine the cumin, coriander, paprika, smoked paprika, turmeric, cardamom, chili flakes, salt, pepper, lemon juice, and olive oil. Mix well until you have a thick, aromatic paste.
Add the chicken pieces and massage the marinade into the meat, ensuring every piece is well coated.
Let it rest for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you have time
2. Sear the Chicken
Heat a large deep skillet or Dutch oven (with a lid) over medium-high heat and drizzle in a little olive oil.
Once hot, lay in the marinated chicken pieces in a single layer.
Sear for 3–4 minutes per side, until the meat develops a golden crust and caramelized edges.
Add the onion slices and crushed garlic between the chicken pieces during the last minute of searing. Let them soften slightly and absorb the juices.
Once the chicken is golden, stir in the uncooked rice.
Let the rice toast gently for 1 minute, stirring occasionally until it becomes slightly translucent.
4. Add the Stock
Pour in the hot chicken stock, scraping the bottom of the pan to release all the caramelized bits
Gently stir everything to distribute the rice evenly around the chicken.
Bring it all to a gentle simmer, then lower the heat to medium-low.
Do not stir again once the rice begins to cook
Cover the pot with a tight-fitting lid and cook for 15–18 minutes, or until the rice has absorbed all the liquid.
Pour in the hot chicken stock, scraping the bottom of the pan to release all the caramelized bits
Gently stir everything to distribute the rice evenly around the chicken.
Bring it all to a gentle simmer, then lower the heat to medium-low.
Do not stir again once the rice begins to cook
Cover the pot with a tight-fitting lid and cook for 15–18 minutes, or until the rice has absorbed all the liquid.
After the rice is cooked and tender, turn off the heat but keep the lid on.
Let the dish steam for 10–12 minutes
Uncover the pot and fluff the rice gently with a fork
Sprinkle with fresh parsley, a pinch of dried dill, and a final touch of salt and pepper if needed.
Optional: Add a drizzle of garlic yogurt sauce or a spoon of tahini dressing.
Comments
Post a Comment