One Skillet Baked Chicken Shawarma and Rice (Pilaf)
Ingredients
Spice Rub
- 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
Chicken and Rice
- 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
- Black pepper
- 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)
Garnish (optional)
- Yoghurt (plain, unsweetened. Greek yoghurt is great)
- Cilantro/coriander leaves, roughly chopped
- Parsley leaves, roughly chopped
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
- 3
Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
- 4
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.
- 5
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).
- 6
Add garlic and onion. Cook for 2 minutes until translucent.
- 7
Add rice and stir so the grains are coated in oil and become a bit translucent.
- 8
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.
- 9
Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
- 10
Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
- 11
Remove from the oven. Let it rest for 5 minutes.
- 12
Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
- 13
Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)
