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This combines two of my favourite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma is the same recipe as the one I use for grilling (recipe here) with just quantities adjusted to suit using thigh cutlets cooked on the stove. The rice pilaf has been adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe from his cookbook "Jerusalem" (one of my all time favourite cookbooks!). Note that this is not an authentic way of preparing Chicken Shawarma! Real Shawarma is cooked on a rotisserie then shaved and served in a kebab. This is my one pot rice version - Shawarma flavours, made in one pot with rice!
View original recipe on recipetineats.comPreheat oven to 180C/350F.
Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
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.
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).
Add garlic and onion. Cook for 2 minutes until translucent.
Add rice and stir so the grains are coated in oil and become a bit translucent.
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.
Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
Remove from the oven. Let it rest for 5 minutes.
Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)
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