Juicy shawarma spiced chicken cooked over fragrant, fluffy rice in one pan. The chicken is marinated with garlic, lemon, honey and warm spices, then browned before everything goes into the oven or onto the stovetop.
There are some dinners that just make sense. This is one of them.
The chicken gets a proper shawarma-style marinade with cumin, coriander, cardamom, paprika, cayenne, garlic and lemon. There is just 1 teaspoon of honey in there too, which sounds like a small thing, but it gives the marinade a lovely balance and helps the chicken take on some colour as it cooks.
Then comes the rice.
It is cooked in the same pan with plenty of onion, garlic and spices, underneath the chicken. As the chicken cooks, its juices make their way into the rice. So instead of making a pot of plain rice to go alongside the chicken, you end up with rice that has taken on all the flavour from the pan.
And that is pretty much the point of a one pot meal.
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Snapshot
- Serves: 5
- Prep: 15 minutes
- Marinate: 1 hour, optional
- Cook: 45 minutes
- Total: 1 hour cooking time
- Cuisine: Middle Eastern inspired
- Course: Main
Quick Summary
Chicken quarter pieces are marinated in garlic, lemon, honey and shawarma spices, browned in a pan, then cooked over seasoned long grain rice until tender. The whole dish can be finished in the oven or cooked entirely on the stovetop.
Key Flavours
Cumin, coriander, cardamom, smoked paprika, garlic, lemon and a little honey.
What Is Shawarma?
Shawarma is a recipe that has travelled incredibly well.
The dish as we know it today is associated with the Levant and developed from the vertical spit-roasting technique that emerged in the Ottoman Empire in the 19th century. Meat is layered onto a rotating vertical spit, slowly cooked and shaved off in thin pieces as the outside becomes beautifully browned. The name itself comes from the Turkish çevirme, meaning "turning".
Of course, what people call shawarma now varies enormously. Chicken, lamb and beef are all used, and the spice mix changes from place to place and from one cook to another.
This recipe isn't trying to recreate the vertical spit at home. Instead, it takes those familiar shawarma flavours and puts them into a very practical one pot chicken and rice. Which, if you ask me, is a pretty good trade-off for a weeknight.
Why You Will Love This Recipe
- Everything happens in one pan, so there isn't a mountain of washing up.
- The chicken is full of flavour thanks to the lemon, garlic and shawarma spices.
- The honey is subtle, just enough to balance the marinade.
- The rice isn't an afterthought. It has its own seasoning and cooks underneath the chicken.
- Chicken quarter pieces are ideal here, giving you both thigh and drumstick in one piece.
- You have two ways to cook it. Use the oven when you want to leave it alone, or make it completely on the stovetop.
Ingredients
These are some of the flavours in the recipe:
Chicken Quarter Pieces - I use chicken quarter pieces, which are the thigh and drumstick still attached. You can use individual bone-in, skin-on thighs, but I really like the quarter pieces here. The bone brings flavour and the skin gives you that lovely golden top. They are also substantial pieces of chicken, so they work well with the amount of rice in this recipe.
Garlic - Garlic is doing quite a lot of work here. It goes into the marinade and gives the chicken a deep savoury flavour that works particularly well with cumin and lemon.
I use garlic paste because it makes the marinade quick and easy to mix.
Ground Cumin - Cumin is one of the main flavours in the shawarma seasoning. It brings an earthy, warm flavour and gives the chicken that recognisable Middle Eastern character.
There is also cumin in the rice, but in a smaller amount, so the two components taste connected without the rice simply tasting like leftover marinade.
Ground Coriander - Ground coriander is lighter and slightly citrusy compared with cumin. Along with the lemon, it helps keep the spice mixture from becoming too heavy.
Cardamom - Cardamom adds that slightly floral, fragrant quality you get in so many Middle Eastern and Arabian rice dishes.
There is cardamom in both the chicken marinade and the rice. I use 1 teaspoon in the marinade and ½ teaspoon in the rice.
Smoked Paprika - Smoked paprika gives the chicken colour and a gentle smokiness. I like using 1½ teaspoons here, although ordinary paprika is absolutely fine.
Cayenne - This is optional and purely about heat. Leave it out if you are cooking for people who don't like spicy food.
Lemon Juice - The acidity from the lemon cuts through the richness of the chicken and brightens the whole dish. It also gives the marinade a slightly sharper flavour that works really well with the honey.
Honey - Only 1 teaspoon goes into the marinade. You don't really taste honey as a separate flavour. It is there to soften the sharpness of the lemon and round out the spices, while also helping the chicken brown nicely.
Onion - Use one large onion for the rice. It might seem like a lot when you first add it, but it cooks down and forms the base of the rice.
Don't rush this part. Give the onion a few minutes to soften before adding the rice.
Long Grain Rice - Long grain rice works well because it stays relatively light and separate while absorbing the flavour from the cooking liquid and chicken.
Rinse it well before using if you normally rinse your rice.
Chicken Broth - Chicken broth gives the rice another layer of flavour. You can use water instead, but broth is my preference.
How To Make Shawarma Spiced One Pot Chicken and Rice
Make the shawarma marinade
Add the garlic paste, ground coriander, cumin, cardamom, smoked paprika, cayenne, salt, black pepper, lemon juice and honey to a bowl. Mix until you have a thick marinade.
Rub it all over the chicken, making sure you coat both sides. If using skin on chicken, try and get some of the marinade underneath the skin, even better.
Cover and place in the fridge for at least 1 hour, or up to 24 hours.
You can cook it immediately if you haven't planned ahead, but the longer marinade gives you more flavour.
Brown the chicken
Heat the oil in a large, heavy-based ovenproof pan over medium-high heat. Place the chicken skin-side down and cook for about 5 minutes.
Turn the chicken and cook for another 5 minutes, until lightly golden.
Note - You aren't trying to cook the chicken through at this stage. It will finish cooking later.
Remove the chicken from the pan and set aside.
Have a look at the bottom of the pan. If there are black, burnt pieces of marinade, scrape them out. Leave the browned bits behind.
Start the rice
Add the diced onion to the same pan and cook for about 5-10 minutes.
Add the garlic paste and cook for another minute.
Add the rinsed rice, ground cumin, ground coriander, ground cardamom, pinch of cinnamon, salt and black pepper.
Stir everything together for 1-2 minutes so the rice is coated in the onion, garlic, oil and spices.
Add the liquid
Pour in the chicken broth and water.
Stir once, then bring the mixture to a gentle simmer.
Place the chicken on top of the rice, skin-side up.
The liquid should come roughly halfway up the chicken, with the skin remaining above the liquid.
Pour any juices left on the plate into the pan too.
Oven Method
Preheat the oven to 180°C / 350°F.
Cover the pan with a lid or tightly with foil. Transfer to the oven and cook for 35 minutes.
Remove the lid or foil and cook for a further 5-10 minutes. The uncovered cooking time allows the chicken skin to brown further.
Remove the pan from the oven and leave it to rest for 5 minutes. Remove the chicken and gently fluff the rice with a fork. Place the chicken back on top and serve with yoghurt, coriander and parsley.
Stovetop Method
This works really well if you don't want to turn the oven on.
Once the liquid has come to a gentle simmer and the chicken is sitting on top of the rice, cover the pan tightly with a lid. Turn the heat down to low.
Cook for approximately 30-35 minutes, until the rice is tender and the chicken is cooked through.
Try not to lift the lid repeatedly. You need the steam to stay trapped inside the pan.
If the rice needs a little more liquid towards the end, add a small splash of hot water, replace the lid and continue cooking.
Once the chicken and rice are cooked, turn off the heat and leave the pan covered for 5-10 minutes.
Remove the chicken and fluff the rice.
If you want the skin to be extra crisp, place the chicken under a hot grill for a few minutes before serving.
Serve with yoghurt, coriander and parsley.
The thickest part of the chicken should reach at least 75°C before serving.
A Few Things That Make A Difference
Don't skip browning the chicken
The chicken will cook in the rice later, but browning it first gives you better colour and more flavour.
Keep the heat medium or medium low
Because the marinade contains honey, it can catch if the pan is too hot. You want the chicken nicely browned, not burnt.
Don't drown the chicken
When you add the liquid, position the chicken so that the skin is above it. You want the rice underneath to cook in the juices without steaming the skin completely soft.
Let the rice rest
Once the cooking is finished, leave the pan covered for a few minutes before fluffing. This gives the rice time to finish steaming and settle.
What To Serve With It
You honestly don't need much.
I like this with a dollop of Garlic Sauce or plain Greek yoghurt, fresh coriander and parsley, and some lemon wedges at the table.
If you want something fresh alongside it, a simple chopped salad works beautifully.
For more shawarma inspiration, try my Chicken Shawarma or my Chicken Shawarma Bowls. Another great recipe is my Crispy Shawarma wrap which is my husbands personal favourite.
Variations
Make it spicier
Keep the cayenne in the marinade and increase it to suit your taste. You could also add chilli flakes to the rice.
Make it milder
Leave out the cayenne completely. You will still have plenty of flavour from the cumin, coriander, cardamom, paprika, garlic and lemon.
Use chicken thighs
Bone-in, skin-on chicken thighs can be used instead of quarter pieces. They may cook slightly quicker, so check them earlier.
Use ordinary paprika
If you don't have smoked paprika, regular paprika works perfectly well.
Add a salad
A fresh salad with cucumber, tomato, herbs and lemon is a great contrast to the warm spices in the chicken and rice.
Make Ahead
The chicken can be marinated up to 24 hours ahead and kept covered in the fridge.
I would make the rice fresh. It is at its best straight from the pan when the grains are fluffy and have absorbed all the chicken juices.
Storage
Allow leftovers to cool and store them in an airtight container in the fridge for up to 3 days.
Reheat until piping hot. Add a splash of water to the rice before reheating if it has dried out.
FAQs
Can I use chicken thighs instead of quarter pieces?
Yes. Bone-in, skin-on thighs work well. Just check the chicken earlier as smaller pieces may cook more quickly.
Can I make this without marinating the chicken?
Yes. If you are short on time, rub the marinade over the chicken and cook it straight away. Marinating for an hour gives you better flavour, but it isn't essential.
Can I use water instead of chicken broth?
Yes. Chicken broth gives the rice more flavour, but water will work.
Can I make this entirely on the stovetop?
Yes. Follow the stovetop method above. Once the pan is covered, keep the heat low and allow the chicken and rice to cook gently.
Why is there honey in a shawarma marinade?
Just a little honey helps balance the acidity of the lemon and the warmth of the spices. At 1 teaspoon, it isn't enough to make the chicken sweet. You can skip it if you prefer.
Can I use boneless chicken?
You can, but I prefer bone-in chicken here. The quarter pieces give you juicy thigh meat, a drumstick and crispy skin, while the cooking juices flavour the rice.
What type of rice should I use?
Long grain rice is a good choice for this recipe. Rinse it well and drain it properly before adding it to the pan.
More Middle Eastern Recipes
If you like these flavours, you might also enjoy my:
Chicken Shawarma Rice Bowls
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📖 Recipe
Shawarma Spiced One Pot Chicken and Rice
Ingredients
For the Shawarma Chicken
- 5 Chicken Quarters Thigh and Drumstick attached, skin on
- 1 tablespoon Garlic Paste
- 1 ½ teaspoon Ground Coriander
- 1 ½ teaspoon Ground Cumin
- ½ teaspoon Ground Cardamom
- 1 ½ teaspoon Smoked Paprika
- 1 teaspoon Cayenne Pepper Optional
- Salt
- Ground Black Pepper
- 3 tablespoon Lemon Juice
- 1 teaspoon Honey
- 1 ½ tablespoon Olive Oil or any other Oil
For the Rice
- 1 large Onion Finely Diced
- 1 tablespoon Garlic Paste
- 2 cups Long Grain Rice
- 2 cups Chicken Stock I crumble a couple of stock cubes into boiled water (Check salt content if you do this and adjust salt accordingly) or use Water
- 2 teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ¼ teaspoon Ground Cardamom
- Pinch Ground Cinnamon
Instructions
- Make the shawarma marinadeAdd the garlic paste, ground coriander, cumin, cardamom, smoked paprika, cayenne, salt, black pepper, lemon juice and honey to a bowl. Mix until you have a thick marinade.Rub it all over the chicken, making sure you coat both sides. If using skin on chicken, try and get some of the marinade underneath the skin, even better.Cover and place in the fridge for at least 1 hour, or up to 24 hours.You can cook it immediately if you haven't planned ahead, but the longer marinade gives you more flavour.
- Brown the chickenHeat the olive oil in a large, heavy-based ovenproof pan over medium-high heat. Place the chicken skin-side down and cook for about 5 minutes.Turn the chicken and cook for another 5 minutes, until lightly golden.Note - You aren't trying to cook the chicken through at this stage. It will finish cooking later.Remove the chicken from the pan and set aside.Have a look at the bottom of the pan. If there are black, burnt pieces of marinade, scrape them out. Leave the browned bits behind.
- Start the riceAdd the diced onion to the same pan and cook for about 5-10 minutes until golden brown. Add the garlic paste and cook for another minute.Add the rinsed rice, ground cumin, ground coriander, ground cardamom, pinch of cinnamon, salt and black pepper.Stir everything together for 1-2 minutes so the rice is coated in the onion, garlic, oil and spices.
- Add the liquidPour in the chicken broth and water.Stir once, then bring the mixture to a gentle simmer.Place the chicken on top of the rice, skin-side up.The liquid should come roughly halfway up the chicken, with the skin remaining above the liquid.
Oven Method
- Preheat the oven to 180°C / 350°F.Cover the pan with a lid or tightly with foil. Transfer to the oven and cook for 35 minutes.Remove the lid or foil and cook for a further 5-10 minutes. The uncovered cooking time allows the chicken skin to brown further.Remove the pan from the oven and leave it to rest for 5 minutes. Remove the chicken and gently fluff the rice with a fork. Place the chicken back on top and serve with garlic sauce, yoghurt, coriander and parsley.
Stovetop Method
- This works really well if you don't want to turn the oven on.Once the liquid has come to a gentle simmer and the chicken is sitting on top of the rice, cover the pan tightly with a lid. Turn the heat down to low.Cook for approximately 30–35 minutes, until the rice is tender and the chicken is cooked through.Try not to lift the lid repeatedly. You need the steam to stay trapped inside the pan.If the rice needs a little more liquid towards the end, add a small splash of hot water, replace the lid and continue cooking.Once the chicken and rice are cooked, turn off the heat and leave the pan covered for 5–10 minutes.Remove the chicken and fluff the rice.If you want the skin to be extra crisp, place the chicken under a hot grill for a few minutes before serving.Serve with yoghurt, coriander and parsley.The thickest part of the chicken should reach at least 75°C before serving.
Adam says
This was too good
Safira says
Glad you enjoyed it!