Description
A delightful one-pot dish that combines juicy chicken, aromatic spices, and fluffy rice inspired by traditional shawarma flavors.
Ingredients
Scale
- 4 skinless, boneless chicken thighs
- 1 cup basmati rice
- 2 cups low-sodium chicken broth
- 1 diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Mix chicken thighs with olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper. Allow it to marinate for 15-30 minutes.
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté diced onions until translucent, then stir in minced garlic.
- Add the marinated chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the basmati rice, ensuring it coats well with all the spices.
- Add the chicken broth, bringing it to a boil before reducing to a simmer.
- Cover and simmer for about 15 minutes, or until the rice absorbs all the liquid and the chicken is cooked through.
- Remove from heat and let it rest for 5 minutes.
- Fluff the rice with a fork and serve hot, garnished with fresh parsley or cilantro.
Notes
This dish is perfect for meal prep and pairs well with a crisp salad or warm pita bread.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg