One Skillet Oven Baked Chicken Shawarma And Rice Pilaf Recipes

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ONE SKILLET OVEN BAKED CHICKEN SHAWARMA AND RICE PILAF



One Skillet Oven Baked Chicken Shawarma and Rice Pilaf image

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!

Provided by Nagi | RecipeTin Eats

Categories     Chicken     Dinner     One Pot

Time 1h5m

Number Of Ingredients 25

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
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))
Yoghurt ((plain, unsweetened. Greek yoghurt is great))
Cilantro/coriander leaves (, roughly chopped)
Parsley leaves (, roughly chopped)

Steps:

  • Preheat oven to 180C/350F.
  • Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
  • Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
  • 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.
  • 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).
  • Add garlic and onion. Cook for 2 minutes until translucent.
  • Add rice and stir so the grains are coated in oil and become a bit translucent.
  • 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.
  • Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
  • Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
  • Remove from the oven. Let it rest for 5 minutes.
  • Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
  • Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)

Nutrition Facts : ServingSize 462 g, Calories 604 kcal, Carbohydrate 45.9 g, Protein 37.6 g, Fat 28.6 g, SaturatedFat 8.1 g, Cholesterol 143 mg, Sodium 1010 mg, Fiber 3.7 g, Sugar 1.1 g

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