Ingredients
Equipment
Method
Phase 1: Marinate the Chicken
- In a large bowl, combine the cut chicken thighs with the full-fat plain yogurt, 1 tablespoon of olive oil, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly until the chicken is well coated in the yogurt marinade.
- Cover the bowl and refrigerate for at least 2 hours, or ideally, overnight (up to 12 hours) to allow the flavors to deepen and the chicken to become incredibly tender.
Phase 2: Sear the Chicken and Sauté Vegetables
- Heat the remaining 1 tablespoon of olive oil in a large (10-12 inch) oven-safe pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. You may need to do this in two batches.
- Sear the chicken for 3-4 minutes per side until deeply golden-brown and nicely caramelized. This step is crucial for developing a rich, savory depth of flavor. Once seared, remove the chicken from the pot and set aside.
- Reduce the heat to medium. Add the chopped yellow onion and bell peppers to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release their sweet aromas.
Phase 3: Cook the Rice and Finish the Dish
- Add the rinsed basmati rice to the pot with the sautéed vegetables. Stir and toast the rice for 1-2 minutes until slightly translucent around the edges. This helps create a superior, fluffy texture.
- Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return the seared chicken pieces and the rinsed chickpeas to the pot, nestling them gently into the rice mixture. Distribute them evenly.
- Cover the pot tightly with a lid, reduce the heat to low, and let it simmer undisturbed for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. Resist the urge to lift the lid during this time, as it traps the steam necessary for cooking the rice evenly.
- Once the cooking time is up, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This resting period allows the flavors to meld beautifully and the rice to absorb any remaining moisture, resulting in perfectly cooked grains.
- Fluff the rice and chicken gently with a fork. Garnish generously with fresh chopped fresh parsley and serve immediately with extra lemon wedges for a bright finish.
Nutrition
Notes
This One-Pot Shawarma Chicken is an absolute winner for meal prep; its flavors often deepen overnight. Store cooled leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 2-3 months. Reheat in the microwave or on the stovetop, adding a splash of broth or water if needed. For best results, ensure generous marination (up to 12 hours), don't overcrowd the pan when searing, toast the rice, resist lifting the lid during simmering, and allow for a resting period after cooking. A final squeeze of fresh lemon brightens all the flavors. Nutrition information is estimated based on common ingredients and serving sizes and may vary.