One Skillet Oven Baked Chicken Shawarma and Rice Pilaf

Name: One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 1 large garlic clove (, minced (or 2 small cloves)); 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 tsp ground cardamom; 1 tsp smoked paprika ((or ordinary is fine)); 1 tsp cayenne pepper ((optional)); 1/2 tsp salt; Black pepper; 3 tbsp lemon juice; 5 chicken thigh fillets (, bone in, skin on - about 2 lb / 1kg in total (Note 1)); 1/2 tbsp olive oil; 1 small onion (, finely diced); 2 garlic cloves (, minced); 1 1/2 cups long grain rice (, uncooked (Note 2)); 1 1/2 cups chicken broth ((or water)); 2 cups water; 3/4 - 1 tsp salt; 1 1/2 tsp cardamon powder; 2 cinnamon sticks ((or 1/2 tsp cinnamon powder)); 400g (14oz) can chickpeas (, drained (1 can)); 1/4 cup raisins or sultanas ((optional)); Yoghurt ((plain, unsweetened. Greek yoghurt is great)); Cilantro/coriander leaves (, roughly chopped); Parsley leaves (, roughly chopped)

Instructions

Prep:15minCook:50min

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!

Updated at: Wed, 20 Nov 2024 08:51:37 GMT