Oooh! Two of my favourite Middle Eastern foods baked together in one pan! This Baked Chicken Shawarma and Rice is made with chicken coated with Shawarma seasoning that’s seared then plonked on a fragrant rice with chickpeas before baking. When it’s in the oven, the the gorgeous juices from the chicken mingles with the rice, adding incredible flavour you just can’t buy!
My family will rib me for sharing yet another Middle Eastern recipe. And yet another one skillet recipe! I love that they have no control over what I post. Unlike deciding the menu for our regular family dinners. The number of emails that fly back and forth as we argue over what the menu will be and who is making what…..
Oh boy. It’s ridiculous. Absolute undeniable evidence that I was born into a foodie family!
Chicken Shawarma is one of my most requested recipes. By my friends, that is. No one in my family has ever asked me for this recipe. It’s a matter of principle. They can’t make fun of how often I make Middle Eastern dishes then come crawling to me for my secret Chicken Shawarma recipe!
It’s not-so-secret anymore anyway because I shared my stovetop / BBQ Chicken Shawarma recipe last year – you can find it here. Hmm. I wonder if anyone in my family has used the recipe? 😉
One of the reasons I love Chicken Shawarma so much is because I think that the effort vs flavour is off the charts. Just a handful of spices packs a serious punch! And it is spices that I always have in stock – cumin, coriander, paprika and cardamon. Sometimes I add cayenne pepper too, for a bit of a kick (I’ve made it optional for this recipe).
So it was just a matter of time before I created a one pot version of Chicken Shawarma. Well, not one pot. One skillet. At least, that’s what I used, but it can definitely be made in a pot too! In fact, this is ideal to make in a dutch oven. 🙂
The wonderful benefit of cooking the chicken and the rice together in one pot is that the juices of the chicken drips down into the rice as they cook. So basically, the rice is being cooked with the best stock in the world! There is so much flavour in the rice, honestly, I’d be happy to forgo the chicken and just have the rice for dinner!
Well actually, that’s just a blatant lie. I’m not passing on the chicken. I want BOTH!
The pilaf for this Baked Chicken Shawarma and Rice is adapted from a recipe by the great Yotam Ottolenghi, from his cookbook Jerusalem. It’s flavoured with a touch of cardamon and a couple of cinnamon sticks and the fragrance is delicate and exotic.
Because the spice rub for the chicken is so intense, it isn’t necessary to marinate for very long. Though it certainly would benefit from marinating overnight. As long as you get a bit of skin with each bite of chicken, there is plenty of flavour, so I rarely marinate it. I consider this Baked Chicken Shawarma and Rice to be my midweek version.
We’re half way through the week! Back Friday with something delish for the weekend. 🙂
– Nagi x
- 1 large garlic clove , minced (or 2 small cloves)
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp smoked paprika (or ordinary is fine)
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Black pepper
- 3 tbsp lemon juice
- 5 chicken thigh fillets , bone in, skin on - about 2 lb / 1kg in total (Note 1)
- 1/2 tbsp olive oil
- 1 small onion , finely diced
- 2 garlic cloves , minced
- 1 1/2 cups long grain rice (Note 2)
- 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)
- 14 oz / 400g can chickpeas , drained (1 can)
- 1/4 cup raisins or sultanas (optional)
- Yoghurt (plain, unsweetened. Greek yoghurt is great)
- Cilantro/coriander leaves , roughly chopped
- Parsley leaves , roughly chopped
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Preheat oven to 180C/350F.
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Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
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Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
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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.
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Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
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Add garlic and onion. Cook for 2 minutes until translucent.
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Add rice and stir so the grains are coated in oil and become a bit translucent.
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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.
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Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
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Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
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Remove from the oven. Let it rest for 5 minutes.
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Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
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Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)
1. You can make this with any other cut of chicken, you just need to adjust the length of time it is in the oven.
- Drumsticks and large breast fillets - follow recipe
- Small to medium chicken breast fillets - bake for 25 to 35 minutes, so put it in the oven 10 to 15 minutes after the rice has been in the oven
- Boneless skinless thigh fillets - put in oven on the rice after the rice has been in the oven for 15 minutes
Also, if you want to make this with chicken breast fillets, add 1 tbsp of olive oil to the Marinade, otherwise it will be too dry to sear.
2. This can be made with white long grain or medium grain rice. Jasmin and basmati will work too. Short grain white rice can be used as a last resort. This recipe is not suitable for arborio (risotto rice), calasparra (paella rice) or brown rice (takes too long to cook in the oven).
3. The flavours of the spice rub are quite strong. So as long as you get a bit of skin/chicken surface with each bite, there is plenty of flavour even without marinating. Plus, because it is half braised, there is extra flavour from the braising liquid too.
4. Yoghurt - you can fancy up the yoghurt a bit if you want. If I'm cooking for company, I will make a yoghurt sauce with 1 1/2 cups of yoghurt, 1 minced garlic clove, 2 tbsp lemon juice, salt and pepper.
5. This makes more rice than for 5 servings. I think it makes enough for 7 servings.
6. The nutrition analysis below takes into account that I discard 3 tablespoons of fat that rendered out when I browned the chicken and that this recipe makes enough rice for 7 servings.
WOW!!!!! What an amazing meal. This is the second time I have cooked this meal.
The flavour in the chicken and rice are delicious.
When I cooked this recipe the first time, my husband loved it but said that the chickpeas gave him wind.
What doesn’t give a man wind? They are so precious sometimes these men of ours.
Hubby is away for two nights, so I decided that I would make this meal and have it all to myself.
So pleased that I did. It truly is one of your best recipes I think.
I love this meal so much, that I even had some rice heated up on toast for breakie.
Bring on dinner tonight. Can’t wait to have another tasty meal of your beautiful chicken.
Another winner Nagi! The rice was soooo yummy, so very flavourful. The serving size is very generous, I scaled it back to 3 servings and we still had a lot of leftovers. How would you recommend storing/reheating the leftovers? We also have a golden retriever and he wasn’t too impressed that he didn’t get to eat the leftovers!
I’m so pleased you enjoyed this Samina! I just keep leftovers in the fridge and reheat in the microwave. 🙂 PS He didn’t even get a little nibble?? 😂
Hey Nagi!!!!
I’m planning on making this for a dinner party this Sunday. I have Royal basamti rice, should I use the same amount of water you called for? Thank you
Hi Susan! Yep I use the same water ratio for Basmati. FLUFFY central! N x
Omg Nagi!!! I made this tonight and everyone loved it!!! I barely eat rice, and I took a bite and it was delicious! I followed your recipe to the T, and I guess us Arabs just have bigger appettites, but the rice barley fed 3 adults😂😂😂😂 So my question is if I double the rice, That obviously means I’ll have to double the spices and water right? but what about the cooking time?
So glad you enjoyed this so much Susan!!! Yep, if you double the rice, double everything else (use the recipe scaler – click on the Servings and slide). If you make this in a larger baking pan, the cook time will be around the same!
I didn’t even realize there was a recipe scaler!!! I’m so glad I came across your site!!! I do have one last question, do you think 4 cups Of rice and 5 chicken thighs would cook ok in a deep 6qt skillet? Sorry for all the questions
Hi Nagi, making this tonight for someone who doesn’t like chickpeas (boo) can I omit them without it changing anything?
Yep you sure can Katrina! N x
Can’t wait to try this recipe! I am just a little confused which long grain rice i should use: the one which takes 10 min to cook on the hob, or the one which takes 20 minutes?
Thank you!
What an interesting question, I’ve never been asked! Are they the two choices you have? Mine takes about 12 minutes for 1 cup on the stove, so I’m guessing the 10 minute one 🙂 N x
I was making your arabian feast again this saturday. Usually make turkish rice as a go with. Happened on this recipe. So good. Thank you for being there nagi. That much quicker!
Whoot! So glad you enjoyed this Sandra! Must confess it’s been a while since I made it myself, must change that! N x
Thanks Nagi
I looove this recipe. Have made it twice now and each time everyone has raved. The flavours which are baked through the rice are absolutely delicious. Will definitely make again AND again!!
I’m so pleased to hear you enjoyed this Glyn!! Thanks for letting me know – N x
Hello Nagi,
Last week, I read this recipe and after that I decided to try it . I cooked according to your recipe last night and everyone in our family loved it. Fantastic flavour. Will definitely try again. Thanks for this.
I’m so happy to hear your family enjoyed this John!! Thanks for taking the time to leave a review. N x ❤️
Im making this now and Im scared! I don’t think I did it right but we will see how it goes, lets cross fingers.
You’ll be fine! ❤️
Made this last night! It was fantastic 🙂 We have your one pot greek chicken & rice all the time, but this will be added to the rotation as well 🙂
Whoot! Love hearing that Sarah, thank you! N xx
Just tried this recipe. It was fabulous. mixed up some yogurt, fresh lemon juice and a bit of garlic powder and salt. It was a nice touch. Thanks for this. Can’t with to try more of your recipes!
I’m so pleased to hear that Sandy!! Thanks for letting me know! N xx
What kind of skillet do I use?
Hi Tamara! Just an oven proof one 🙂
I’d like to skip th rice and roast only chicken. What alterations to the recipe do you suggest?
Appreciate your advice.
Hi TM! In which case just pop the chicken in the oven and bake!
This dish is amazing. I have made it for my family a couple of times – always a winner.
I made it again last week for a dinner party together with your Shredded Red Cabbage, Carrot and Mint Salad. Our friends LOVED them – thanks Nagi for sharing this recipe.
Oh wow what a spread! Thanks for the compliment Vim, I’m so glad you enjoyed them! 🙂 N x
Thís is an amazing meal! Ive cooked it twice in two weeks already, it was great both times. My husband loves it! The second time i substituted qunoa for rice ( i always make quinoa exactly the same as white rice) and it came out perfect. Also added mint and cucumber to the garnishes. Thank you for all your awesome recipies! ?
I’m so happy to hear that Samantha, thank you for taking the time to let me know! N x
This is another one of my favourite ‘Nagi Meals’ ? Full of flavour and quick to prepare. Following a recent reader’s comment, I added 1/2 teaspoon turmeric tonight and felt it enhanced an already delicious meal! (Loved the vibrant colour of the rice.)
Thanks Nagi for your wide repertoire of recipes. I continually enjoy seeing your emails in my inbox ?
Regards, Helen
I’m you like this too Helen! I really love the flavours in this 🙂 Thanks for your lovely message! N x
This recipe calls for cardamon. Did you mean cardamom? Also what is the difference between the powder and ground? Can I just use powder?
Hi Betty! Powder and ground is the same 🙂 And yes I mean Cardamom, thanks for picking that up!
Thanks Nagi
I made this delicious chicken dish and the whole family enjoyed it so much.. lots of compliment and lots of people going back for seconds!! The only thing I did different was add a little saffron and turmeric to the onion mix which gives the rice a lovely colour. Will definitely make again and also my son and daughter in law made the salad on this site which complimented the chicken beautifully. Can’t wait to make the other dishes!!
Glyn
Thanks Glyn, so glad you enjoyed it! Love the addition of saffron and tumeric! N x
Hi Nagi,
Could you make this without the chicken or will that interfere with the liquid measurement? (I have cooked chicken that I want to add afterwards – otherwise it will get too dry) Similarly, if, say, I wanted to add some green leaves (such as kale) into the rice, would that muff up the liquid measurement?
Many thanks.
PS, I though I could fry the onion in some of the spice rub/marinade to get its flavour into the rice.
Hi Penny! If you remove the chicken, add about 1/3 cup of water. Green leaves will probably be fine as they actually don’t leech that much water compared to things like zucchini, eggplant etc. 🙂 And yes to the onion!
Thanks so much Nagi!
I made this last night and it was delicious. I also fried up some mushrooms with the onion so lessened the extra water by a little. In the end I put shredded kale and chicken on the top of the rice for the last ten minutes or so, which warmed and wilted things (and looked quite pretty).
The spice combo you put together is just lovely (as you know!! 🙂 ).
I’m going to further experiment with a combo of different grains in the rice. And alternative veg additions to make it meat free. (I’m thinking eggplant…). Suffice to say – this is a killer recipe!
Thanks again for your reply. I love your site/ideas.
Penny
I’m so thrilled to hear that you enjoyed it Penny! THANK YOU for letting me know! N x
I adore this recipe! I made it last week, and now I’m thinking about making it for a dinner party. Any recommendations for a salad or veggie side to serve with it?
I’m so glad you enjoyed this Jessica, thanks! Try one of the salads in this Middle Eastern menu I did, they are great! https://www.recipetineats.com/arabian-feast-fast-cost-efficient-make-ahead/