Delicious and healthy family choice special food and drink
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
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!
One Skillet Baked Chicken Shawarma and Rice - two Middle Eastern favorites made in one skillet! Chicken Shawarma with punchy flavours and a delicately fragrant rice pilaf with chickpeas.
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 (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)
14 oz / 400g 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
Preheat oven to 180C/350F.
Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides
Get Full Recipes ==> @ recipetineats.com
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
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!
One Skillet Baked Chicken Shawarma and Rice - two Middle Eastern favorites made in one skillet! Chicken Shawarma with punchy flavours and a delicately fragrant rice pilaf with chickpeas.
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 (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)
14 oz / 400g 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
Preheat oven to 180C/350F.
Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides
Get Full Recipes ==> @ recipetineats.com