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One-Pot Spiced Chicken with Chickpeas and Rice dish served in a bowl

One Pot Shawarma Chicken and Rice

This one pot shawarma chicken and rice is a cozy and aromatic dish filled with warm spices, tender chicken thighs, and fluffy rice, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 pounds boneless, skinless chicken thighs Juicy and forgiving to cook.
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • Salt and black pepper to taste Season gradually.
For the Base
  • 2 cups basmati rice, rinsed and drained Prevents gummy texture.
  • 3.5 cups chicken broth Use low-sodium broth for control over salt.
  • 1 cup canned chickpeas, drained and rinsed Adds protein.
  • 1 medium onion, finely chopped Fresh aromatics add sweetness.
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil For browning.
  • 1/4 cup fresh parsley, chopped For freshness.
  • 1 tablespoon lemon juice Brightens the dish.
  • Optional garnish: lemon wedges and plain yogurt

Method
 

Marinate Chicken
  1. In a small bowl, mix together cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper.
  2. Rub the spice mixture evenly all over chicken thighs and let marinate for at least 30 minutes, or up to 2 hours for best flavor.
Cook
  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the marinated chicken thighs on both sides, about 4-5 minutes per side. Remove and set aside.
  2. In the same pot, add chopped onion and garlic. Sauté until translucent, approximately 3-4 minutes.
  3. Add the rinsed basmati rice and stir until well-coated with the onion mixture, cooking for 1-2 minutes to lightly toast.
  4. Pour in chicken broth and bring to a boil. Stir in chickpeas, then place chicken thighs on top of the rice.
  5. Reduce heat to low, cover, and let simmer for about 20 minutes until rice is cooked and chicken is tender.
  6. Remove pot from heat, let sit covered for an additional 5 minutes.
  7. Sprinkle chopped parsley and lemon juice over the dish before serving.

Notes

For best results, let the pot sit covered before serving to meld flavors. This dish is adaptable with various spice levels or substitutions.