Oooh! Two of my favourite Middle Eastern foods baked together in one pan! This Baked Chicken Shawarma and Rice is made with chicken coated with Shawarma seasoning that’s seared then plonked on a fragrant rice with chickpeas before baking. When it’s in the oven, the the gorgeous juices from the chicken mingles with the rice, adding incredible flavour you just can’t buy!
My family will rib me for sharing yet another Middle Eastern recipe. And yet another one skillet recipe! I love that they have no control over what I post. Unlike deciding the menu for our regular family dinners. The number of emails that fly back and forth as we argue over what the menu will be and who is making what…..
Oh boy. It’s ridiculous. Absolute undeniable evidence that I was born into a foodie family!
Chicken Shawarma is one of my most requested recipes. By my friends, that is. No one in my family has ever asked me for this recipe. It’s a matter of principle. They can’t make fun of how often I make Middle Eastern dishes then come crawling to me for my secret Chicken Shawarma recipe!
It’s not-so-secret anymore anyway because I shared my stovetop / BBQ Chicken Shawarma recipe last year – you can find it here. Hmm. I wonder if anyone in my family has used the recipe? 😉
One of the reasons I love Chicken Shawarma so much is because I think that the effort vs flavour is off the charts. Just a handful of spices packs a serious punch! And it is spices that I always have in stock – cumin, coriander, paprika and cardamon. Sometimes I add cayenne pepper too, for a bit of a kick (I’ve made it optional for this recipe).
So it was just a matter of time before I created a one pot version of Chicken Shawarma. Well, not one pot. One skillet. At least, that’s what I used, but it can definitely be made in a pot too! In fact, this is ideal to make in a dutch oven. 🙂
The wonderful benefit of cooking the chicken and the rice together in one pot is that the juices of the chicken drips down into the rice as they cook. So basically, the rice is being cooked with the best stock in the world! There is so much flavour in the rice, honestly, I’d be happy to forgo the chicken and just have the rice for dinner!
Well actually, that’s just a blatant lie. I’m not passing on the chicken. I want BOTH!
The pilaf for this Baked Chicken Shawarma and Rice is adapted from a recipe by the great Yotam Ottolenghi, from his cookbook Jerusalem. It’s flavoured with a touch of cardamon and a couple of cinnamon sticks and the fragrance is delicate and exotic.
Because the spice rub for the chicken is so intense, it isn’t necessary to marinate for very long. Though it certainly would benefit from marinating overnight. As long as you get a bit of skin with each bite of chicken, there is plenty of flavour, so I rarely marinate it. I consider this Baked Chicken Shawarma and Rice to be my midweek version.
We’re half way through the week! Back Friday with something delish for the weekend. 🙂
– Nagi x
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One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
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 , 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)
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.
- 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)
Recipe Notes:
- Drumsticks and large breast fillets - follow recipe
- Small to medium chicken breast fillets - bake for 25 to 35 minutes, so put it in the oven 10 to 15 minutes after the rice has been in the oven
- Boneless skinless thigh fillets - put in oven on the rice after the rice has been in the oven for 15 minutes
Also, if you want to make this with chicken breast fillets, add 1 tbsp of olive oil to the Marinade, otherwise it will be too dry to sear. 2. This can be made with white long grain or medium grain rice. Jasmin and basmati will work too. Short grain white rice can be used as a last resort. This recipe is not suitable for arborio (risotto rice), calasparra (paella rice) or brown rice (takes too long to cook in the oven). 3. The flavours of the spice rub are quite strong. So as long as you get a bit of skin/chicken surface with each bite, there is plenty of flavour even without marinating. Plus, because it is half braised, there is extra flavour from the braising liquid too. 4. Yoghurt - you can fancy up the yoghurt a bit if you want. If I'm cooking for company, I will make a yoghurt sauce with 1 1/2 cups of yoghurt, 1 minced garlic clove, 2 tbsp lemon juice, salt and pepper. 5. This makes more rice than for 5 servings. I think it makes enough for 7 servings. 6. The nutrition analysis below takes into account that I discard 3 tablespoons of fat that rendered out when I browned the chicken and that this recipe makes enough rice for 7 servings.
Nutrition Information:
This looks delicious! I can see why your friends request this dish frequently. The spice rub looks especially yummy. I’ve never made this dish before, but after seeing your pictures and recipe, know I must try it!
Thanks Sarah!! I hope you do! Have a wonderful weekend – N x
FAMILY-SCHMAMILY!!
I have made your chicken Shawarma and it is D licious! So I am so happy to see you put it as a ONE POT meal! You have saved me with your FAMOUS one pot BIG flavor dinners! PLUS once you have the basic ingredients in your pantry, you can make many of these meals- and buy the better, cheaper chicken thighs and have them in your freezer 🙂 So I THANK you for another one pot meal 😉 Hey I make ‘Nagi’ dinners at least twice a week, and I live on the ‘right’ side of the world- HA! A few tips- if I may on making this chicken shawarma, for those who do not cook with chicken thighs or have not made ‘Nagi recipes’…. 1) make SURE your chicken is NOT frozen and 2) before you put chicken into the pan bring those thighs to almost room temp! LOL and and 3) do not be afraid to get the skin front and back nice and crispy brown- but not burnt and 4) RUB those spices INTO that chicken, almost massage it in, you will taste a fuller flavor- ALL my opinion and I thank you again Nagi for your recipetin recipes! MY family loves you and so do I…”the most pinned recipes-recipetineats’!
x from Lisa in a DRY ( 99 degrees yesterday!) and BROWN Portland- RAIN PLEASE! a true Oregonian!
You won’t be begging for rain in a few months when it’s freezing Lisa! All wonderful tips, thank you SO much for sharing your advice!! You’re such a great cook Lisa, and your family is so lucky. It makes me so happy to think that you’re making and enjoying my recipes! <3
Two of my favorite things as well! I could eat this cuisine every single day! Seriously can’t get enough of the bold flavors and warm spices! My hubby spent a lot of time in the middle east, so I know he’s going to LOVE this recipe of yours. And the fact that this is one pot makes it all the better!
I know, right? Spices….I just adore spices!!!
I love lamb shawarma, well, let me back up… I love lamb, chicken and beef shawarma! I always thought those are too complicated for home cooking! Thanks for breaking it down and sharing this recipe, Nagi! I can’t wait to try this. I have everything, but cardamom. How essential is this spice?
You sound like me!! I like fish shawarma too – you left that off your list!! <3
How did you know I was planning to make chickekn for dinner tonight, Nagi? I was going to make one of my kebab recipes but I must try this instead! Now to see what types of chicken I have on hand and whether I need to buy more. I’ll report back later, though I’ve yet to make a recipe of yours that hasn’t been 5-star!
Thank you Marlene!! I do hope you enjoy it! I had leftovers for dinner last night 🙂 I love the rice!! It’s so fragrant!
I made this last night with boneless, skinless chicken thighs that I marinated for several hours and thought it was okay but not as flavorful as I’d expected, based on the other comments and your description, Nagi. Perhaps the lack of skin and bones is the reason? I agree that the rice is yummy. I have leftovers and will make them in to a salad for my lunch tomorrow. Next time I’ll have to try bone-in chicken instead.
Hi Marlene! I’m sorry you didn’t think was a flavourful as you expected. I pride myself on big flavours so this worries me! Did you use 1 kg/2lb of thigh fillets? Because that would be more pieces than using bone in thigh fillets which means there is more surface area which means less spice rub on each chicken. That’s the only thing I can think! Looking at the spice mix, there are 5 1/2 teaspoons of spice in total (plus garlic) which equates to 1 teaspoon per chicken. Which is amount of flavour per piece, at least, in my books! Oh – the one other thing! Are you spices very old? Because especially these types of spices tend to lose intensity over time. 🙂
I used one pound of boneless thighs and the full spice recipe. Oh–I see I forgot the cayenne! No wonder it lacked some zip. I’ll try again with more spice rub and the cayenne, and maybe bone-in thighs. (My spices are pretty fresh; these are ones I use a lot!) Thanks for the suggestions.
Recipe sounds and looks wonderful. Will be making soon. If using breast fillets, would they need skin or can they be skinless?
Thanks,
new to your site and love it.
Hi Linda! Skinless will work ok too, just please be careful not to overcook it!! Baked chicken breast is terribly dry if overcooked and this recipe does not have a sauce 🙂
I love the flavors in this dish and the photography is stunning!!
Thanks Sabrina!
I love getting reacquainted with my spice drawer, don’t you? I love all of these flavours combined. I guess the only issue was someone had to wait for you to take some stunning photos while your house smelled so delicious. That could be a big problem…you have a dog waiting patiently under the kitchen table and drooling friends in the other room. LOL Pinning!
Of course my dog is under the table in this shot!! 🙂 As he is for every single one – he he! 🙂
Wow, I love the looks of that gorgeously browned chicken skin. 🙂
Thanks Krista! Browned chicken is the best!! 🙂
Hi Nagi! This looks awesome, can’t wait to try it! Is a 10.25″ skillet big enough, or should I use a Dutch oven instead?
Hi Jane! Glad you like the look of this 🙂 The pan in the photo was about 10 inches but it is quite deep. I think it would be safer to use a dutch oven! Thanks for the question though, I will update the recipe!
You know me… LOVE this. 🙂 Middle Eastern + Ottolenghi + One Dish = Easy peasy deliciousness. Gotta try it, and Pinned!
And I’d definitely add that pinch of cayenne, too. Be-u-tee-ful pics, too (killer table setting shots).
Isn’t he the best? I love that he’s brought Middle Eastern food into the forefront of Western countries!!
I love Yotam Ottolenghi despite the fact that he always make me yodle in my head – “Ottolenghi-whooo” I know I’m a weirdo. Jerusalem is my favorite of his cookbooks, though it’s a toss up with Plenty.
I can always trust you for knock-out good recipes and I love that this is one-dish – easy enough for a weeknight dinner. Off to write my shopping list…xo
Ba ha ha!! I have visions of you yodelling in the kitchen now!!! 🙂
Gorgeous!! Middle Eastern food is the BEST – so packed with flavour. This chicken dish looks amazing – love how easy it is AND so healthy. Ottalenghi is the master of of middle-eastern/israeli food, isn’t he?! I was in Turkey recently and the chicken shawarmas there were so good- will definitely be trying this recipe as a quick way to recreate those flavours. They always serve dishes with a thick natural yogurt to offset the spices like you have here – love it!
Ottalenghi is my foodie crush. Seriously. So. COOL! 🙂
Hi Nagi,
I recently just discovered your website, and I just fell in love with all your recipes! I just made the chicken shawarma recipe again and my whole family, including me, were really happy with the results! Can’t wait to try this recipe, and I am looking forward to all the new ones coming.
I’m so glad! My Shawarma is one of my all time favourite grilling recipes 🙂 I do hope you try this! I’ve made it twice in the last week, I’m addicted to the rice!
Nagi, you know how much I love one pot meals…particularly when they have to do with rice!!! I have your Greek one pot chicken on the menu next week…and then I will def be adding this my menu plans. And Nagi! What A GORGEOUS tablescape you have!!! Tots transports me to the middle east! Well done my dear! And I never tell my family what we are having…I just tell them to bring fruit and dessert 🙂
I know! Your Russian One Pot Rice – legendary! It’s so interesting. I keep meaning to make it. This week! 🙂
effort (less) and flavor are key! You have a way with both. When can i move in? Oh wait, you’re coming here soon! Bring FOOD! <3
HA! YES COME OVER!! 🙂
Hi Nagi! Another gorgeous, one pot meal!! I’m all for fewer pots and pans to wash! I am a sucker for rice dishes! 🙂
Oooh, hope you do Dorothy!! 🙂 N x
Both hubby and I are huge shawarma fans.. have never had shawarma in this way… love the spice rub.. I am definitely making it this weekend!! Pinning!
Thanks Arpita! I’m so glad you like the look of this! 🙂
Oh Nagi! I WANT your family. Mine don’t want to lift a finger – not a single finger. They want me to do all the cooking , and they do the eating. Families, don’t you just love them!!! Yours need to know by now you are the expert on this- Looking at this why would anyone complain? Scrumptious!
Thank you so much Imma! You’re so sweet! 🙂
I’m with you — one skillet meals are the thing and I love using chicken thighs. You can do almost anything with them and not dry them out! Lately they’ve been on sale and we now are stocked up. This would be a perfect recipe. Thank you for sharing.
Thanks Marisa! I hope you do give it a go – the flavour is INCREDIBLE!!