Shawarma Spiced One Pot Chicken and Rice
Shawarma spiced one pot chicken and rice made with juicy chicken quarters, fragrant rice and a honey, garlic and lemon marinade. Easy oven or stovetop recipe.
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.
Notes
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 Maryland 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.Nutrition
Calories: 892kcalCarbohydrates: 94gProtein: 41gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 181mgSodium: 1511mgPotassium: 783mgFiber: 3gSugar: 6gVitamin A: 749IUVitamin C: 11mgCalcium: 93mgIron: 4mg
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