One Pot Shawarma Chicken (Printable)

Tender spiced chicken thighs cooked with basmati rice and finished with a tangy yogurt drizzle.

# Ingredient List:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced

→ For Cooking

10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth

→ Yogurt Sauce & Garnish

14 - 1 cup plain yogurt
15 - 2 tablespoons lemon juice
16 - Fresh parsley, finely chopped for garnish

# Steps:

01 - In a large mixing bowl, combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic. Add chicken thighs and coat thoroughly with spice mixture. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator for enhanced flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken thighs and sear for approximately 4 minutes on each side until lightly browned. Remove chicken and set aside.
03 - In the same skillet, add diced onion and sauté for 3-4 minutes until softened and translucent.
04 - Add rinsed basmati rice to the skillet, stirring to coat grains evenly in oil and spices for approximately 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10-15 minutes until rice is tender and chicken is cooked through.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork and gently mix with chicken.
08 - In a small bowl, whisk together plain yogurt and lemon juice until smooth and combined.
09 - Serve shawarma chicken and rice with a generous drizzle of yogurt sauce and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying your meal.
  • Chicken thighs stay juicy while the rice becomes infused with all those Middle Eastern spices you'll crave.
  • It's fancy enough for guests but easy enough for a Tuesday night when you're tired.
02 -
  • Don't skip the resting step—those 5 minutes let the rice finish cooking and the flavors settle, making a real difference in texture.
  • If your broth is salty, use less than called for since it concentrates as the rice cooks and you can always add more liquid if needed.
03 -
  • Toast your spices in the oil for 30 seconds before adding the chicken—it wakes them up and intensifies the whole dish.
  • The yogurt sauce is your secret weapon; the cool tanginess against warm, spiced rice is what elevates this from good to memorable.
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