One-Pan Chicken Shawarma Rice Bowls

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp paprika (For the chicken seasoning)
• 1 tbsp ground cumin (For the chicken seasoning)
• 1 tbsp onion powder (For the chicken seasoning)
• 2 tsp ground coriander (For the chicken seasoning)
• 1 tsp ground allspice (For the chicken seasoning)
• 2 tsp turmeric (For the chicken)
• 2 tsp black pepper (For the chicken)
• 1 tsp salt (For the chicken)
• 3 tbsp olive oil (For the chicken marinade; the method also calls for an unquantified drizzle for cooking)
• 8 garlic cloves (The method also says to add garlic with the rice spices; the source does not clearly distinguish whether these cloves are divided)
• 0.5 lemon lemon juice (For the chicken)
• 2 tsp chicken bouillon (Author used roasted chicken base from Better Than Bouillon)
• 3 tbsp butter (For the rice)
• 1.5 cup yellow onion (Diced)
• 1 tbsp turmeric (For the rice)
• 2 tsp paprika (For the rice)
• 2 tsp garlic powder (For the rice)
• 2 tsp black pepper (For the rice)
• 1.5 cup basmati rice (Uncooked)
• 3 cup hot water
• 3 tsp chicken bouillon (Mix with the hot water according to package instructions)
• 0.5 red onion (Large; thinly sliced, for the sumac salad)
• 1 cup cherry tomatoes (Quartered)
• 1 cup cucumber (Sliced, then halved)
• 1 tsp salt (For the salad)
• 1 tsp black pepper (For the salad)
• 2 tsp sumac (For the salad)
• 0.5 lemon lemon juice (For the salad)
• 0.25 cup mayonnaise (For the garlic sauce)
• 0.25 cup plain Greek yogurt (For the garlic sauce)
• 2.5 garlic cloves (Source gives 2 to 3 cloves; minced or finely chopped for the sauce)
• 1 tbsp fresh parsley (For the garlic sauce)
• 1 tsp salt (For the garlic sauce)
• 1 tsp black pepper (For the garlic sauce)
• 0.5 lemon lemon juice (For the garlic sauce)
• 1 tbsp olive oil (For the garlic sauce)

Steps

1. 1

   Combine the chicken thighs, chicken seasoning spices, olive oil, garlic cloves, lemon juice, and 2 teaspoons bouillon in a bowl. Mix thoroughly so the chicken is evenly coated. Marinate for as long as desired.

2. 2

   Heat a large pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the chicken in batches so the pieces can cook without overcrowding.

3. 3

   Cook the chicken for 6–8 minutes per side, until golden and cooked through. Transfer the cooked chicken to a plate and set it aside.

4. 4

   Reduce the heat to medium-low. Add the butter to the same pan.

5. 5

   Add the diced yellow onion and cook, stirring often, until translucent.

6. 6

   Add the garlic and rice spices to the pan. Cook for 1–2 minutes.

7. 7

   Add the basmati rice and toast it for 2 minutes, stirring continuously.

8. 8

   Mix the 3 cups hot water with the 3 teaspoons bouillon according to the bouillon package instructions, then pour the mixture into the pan.

9. 9

   Stir the rice mixture and bring it to a boil.

10. 10

    Once boiling, cover the pan and reduce the heat to low. Simmer for 20 minutes, until the rice is cooked.

11. 11

    Combine the red onion, cherry tomatoes, cucumber, salt, black pepper, sumac, and lemon juice in a bowl to make the fresh sumac salad.

12. 12

    In a separate bowl, combine the mayonnaise, Greek yogurt, garlic, parsley, salt, black pepper, lemon juice, and olive oil to make the creamy garlic sauce.

13. 13

    Serve the shawarma chicken with the onion rice, sumac salad, and garlic sauce.

Notes

The source does not specify a marinating duration. It also calls for garlic in the rice method after listing 8 cloves with the chicken, without clearly stating whether the cloves are divided; follow the author's quantities and use judgment when dividing the garlic. No internal temperature is provided; chicken should be cooked through.

Nutrition per serving

• main
• dinner
• Middle Eastern-inspired
• one-pan
• chicken
• rice
• easy recipe
• sauce