One Skillet Chicken Shawarma and Rice Pilaf

This one-pan meal is a brilliant combination of two of my favorite Middle Eastern foods: flavorful chicken shawarma and fragrant rice pilaf. While not an authentic shawarma cooked on a rotisserie, this version captures the classic flavors and is a cinch to make in a single skillet. The chicken roasts on top of the rice, infusing it with delicious juices, resulting in a comforting and incredibly flavorful meal.

Instructions

1. 1

   Preheat your oven to 350°F (180°C).

2. 2

   In a small bowl, mix together all the ingredients for the spice rub: minced garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, cayenne pepper (if using), salt, black pepper, and lemon juice. Slather this mixture all over the chicken, making sure to cover both sides.

3. 3

   Optional: For a deeper flavor, you can marinate the chicken for at least 1 hour, or up to 24 hours in the refrigerator.

4. 4

   Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken in the skillet, skin-side down, and cook for about 5 minutes on each side until it becomes a light golden brown.

5. 5

   Remove the chicken from the skillet. Scrape any excess burnt bits from the bottom and discard them, along with most of the excess oil, but leave a little to cook the onion.

6. 6

   Add the minced garlic and diced onion to the skillet and cook for about 2 minutes, until the onion becomes translucent.

7. 7

   Add the uncooked rice to the skillet and stir for about a minute to coat the grains in the oil and lightly toast them.

8. 8

   Pour in the chicken broth and water, then add the salt, black pepper, cardamom powder, cinnamon sticks, chickpeas, and raisins (if using). Stir to combine.

9. 9

   Place the browned chicken on top of the rice mixture, with the skin facing up. The chicken should be about halfway submerged in the liquid. Pour any juices from the plate into the skillet as well.

10. 10

    Bring the liquid to a simmer, then cover the skillet with a lid or foil. Transfer the skillet to the preheated oven and bake for 35 minutes.

11. 11

    After 35 minutes, remove the lid or foil and continue to bake for another 10 minutes to crisp up the chicken skin.

12. 12

    Remove the skillet from the oven and let it rest, covered, for 5 minutes. Remove the chicken from the rice and quickly fluff the rice to evenly distribute the chickpeas and raisins.

13. 13

    Serve the chicken and rice garnished with fresh cilantro and parsley. I also recommend serving it with a dollop of plain yogurt on the side.

Recipe Notes

• You can use other cuts of chicken, but you will need to adjust the cooking time in the oven. For example: Drumsticks or large breast fillets: follow the recipe as written. Small to medium chicken breast fillets: cook for 25 to 35 minutes, so add them to the skillet 10 to 15 minutes after the rice has started baking. Boneless, skinless thigh fillets: add them to the oven-safe skillet after the rice has been in the oven for 15 minutes. If you use boneless, skinless fillets, you may want to add an extra tablespoon of olive oil to the marinade so the chicken doesn't dry out when you sear it.

• This recipe works best with white long-grain or medium-grain rice. Jasmine and basmati rice will also work. You can use short-grain white rice as a last resort, but this recipe is not suitable for risotto rice (arborio), paella rice (calasparra), or brown rice, as they take too long to cook properly in the oven.

• The spice rub has a very strong flavor, so you'll get plenty of flavor even if you don't marinate the chicken beforehand. Plus, because the chicken is partially braised in the liquid, it absorbs even more flavor while it cooks.

• For a fancier presentation, you can make a simple yogurt sauce by mixing 1 1/2 cups of plain yogurt with 1 minced garlic clove, 2 tablespoons of lemon juice, and a pinch of salt and pepper.

• The recipe makes more rice than what is needed for 5 servings. The nutrition analysis accounts for this, as well as for the 3 tablespoons of rendered fat that are discarded after browning the chicken.