Ingredients

6 boneless skinless chicken thighs, raw (trimmed of visible fat) – approx 600g (21oz)

2 teaspoons of ground cumin

2 teaspoons of ground coriander

2 teaspoons of paprika

1 teaspoon of smoked paprika

¾ teaspoon of salt

½ teaspoon of black pepper

½ teaspoon of turmeric

½ teaspoon of ground cardamom

¼ teaspoon of chilli flakes (red pepper flakes) – can use more if you prefer

1.5 tablespoons of lemon juice

1 tablespoon of olive oil

1 medium onion, halved and finely sliced

3 cloves of garlic, crushed

180g (1 cup) of uncooked long grain rice

2 cups (480ml) of chicken stock (hot)

Salt and black pepper, to taste

2 tablespoons of fresh chopped parsley

½ teaspoon of dried dill

Instructions

Step 1: Slice the chicken thighs in half horizontally. In a bowl, combine the ground cumin, ground coriander, paprika, smoked paprika, salt, black pepper, turmeric, ground cardamom, chilli flakes, and lemon juice. Add the chicken thigh halves and mix well until each piece is thoroughly coated with the seasoning.

Step 2: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs and fry for 3-4 minutes on each side, or until they develop a golden color. When flipping the chicken, scatter the sliced onion and crushed garlic between the pieces in the pan.

Step 3: Add the uncooked rice to the pan with the chicken and cook for about one minute, stirring gently, until the rice becomes translucent.

Step 4: Pour in the hot chicken stock and gently stir to distribute everything evenly. Let the mixture simmer on medium heat with the lid off until the stock is almost fully absorbed. Avoid stirring during this time.

Step 5: Once the stock is absorbed, cover the pan with a lid, turn off the heat, and let it steam for 12 minutes without lifting the lid.

Step 6: After steaming, carefully remove the lid. Taste and adjust seasoning with salt and black pepper as needed. Stir in the fresh parsley and dried dill for a fresh, herby finish.

Step 7: Serve the shawarma chicken and rice hot, paired with your favorite sides such as a fresh salad or yogurt sauce.

Tips & Variations

For extra heat, increase the amount of chilli flakes or add a diced fresh chili when cooking the onions and garlic.

Use brown rice for a nuttier flavor, but extend the simmering and steaming time accordingly and add more stock.

Substitute chicken thighs with chicken breasts if you prefer leaner meat, but be careful not to overcook to keep the chicken juicy.

Add toasted pine nuts or slivered almonds on top for a crunchy texture contrast.

FAQs

Can I use other types of rice for this recipe?

Yes, but cooking times will vary. Long grain rice works best for the texture and cooking method described. If you use basmati or jasmine rice, adjust simmering and steaming times accordingly.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and color, but you can skip this step and cook the chicken directly with the rice. The dish may be less caramelized but will still taste delicious.