Shawarma Spiced Chicken and Rice Pilaf

• 1 ½ cups basmati rice
• 3 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• Juice of 1 lemon
• ¼ cup fresh parsley, chopped

Steps

1. 1 Rinse the basmati rice until the water runs clear, then drain.
2. 2 In a large skillet or pot, heat olive oil over medium heat. Add onions and cook until translucent.
3. 3 Add the garlic and cook for another minute.
4. 4 Stir in the spices (cumin, paprika, turmeric, cinnamon, cayenne) and cook for 30 seconds until fragrant.
5. 5 Add the cubed chicken and cook until browned on all sides.
6. 6 Stir in the rice, coating it with the spice mixture.
7. 7 Pour in the chicken broth, season with salt and pepper, then bring to a boil.
8. 8 Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked through.
9. 9 Remove from heat, stir in lemon juice, and fluff with a fork.
10. 10 Garnish with fresh parsley before serving.

Equipment

• Large skillet or pot with a lid
• Wooden spoon

Variations

• Substitute chicken with chickpeas for a vegetarian version.
• Add sliced almonds for a crunchy texture.

Substitutions

• If basmati rice isn't available, use jasmine rice.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• Tangy pickled vegetables
• A simple green salad

Nutrition

Tips

• For extra flavor, marinate the chicken in the spice mix for an hour before cooking.
• Adjust the cayenne pepper to your spice preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of tangy yogurt sauce and a fresh cucumber salad.
• Pair with warm pita bread for a complete meal.

FAQ