One Pot Shawarma Chicken (Printable)

Aromatic chicken thighs slow-cooked with basmati rice, spiced with Middle Eastern flavors and topped with yogurt drizzle.

# What You Need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 1 tablespoon ground cumin
03 - 1 tablespoon ground coriander
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cinnamon
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 4 cloves garlic, minced

→ For Cooking

10 - 2 tablespoons olive oil
11 - 1 large onion, diced
12 - 2 cups basmati rice, rinsed
13 - 3.5 cups chicken broth

→ Yogurt Sauce & Garnish

14 - 1 cup plain yogurt
15 - 2 tablespoons lemon juice
16 - Fresh parsley, finely chopped, for garnish

# How To Make It:

01 - In a large mixing bowl, combine cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and minced garlic. Add chicken thighs and coat thoroughly with spice mixture. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken thighs and sear for approximately 4 minutes on each side until lightly browned. Remove chicken and set aside.
03 - In the same skillet, add diced onion and sauté for 3-4 minutes until softened and translucent.
04 - Add rinsed basmati rice to the skillet, stirring to coat grains in oil and spices for approximately 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Return chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10-15 minutes until rice is tender and chicken is cooked through.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork and gently mix with chicken.
08 - In a small bowl, whisk together plain yogurt and lemon juice until smooth.
09 - Plate shawarma chicken and rice with a generous drizzle of yogurt sauce and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one vessel, which means less cleanup and more time enjoying the meal.
  • Those warming Middle Eastern spices coat each grain of rice so nothing tastes bland or boring.
  • Chicken thighs stay impossibly juicy because they're basically self-basting in their own fat and the braising liquid.
02 -
  • Don't skip the searing step even though it feels like an extra task—those golden, crusty bits add a savory depth that would otherwise be missing.
  • If your rice looks a little dry when you add the chicken back in, it's fine; it will finish cooking in the steam and emerge perfect.
  • Chicken thighs are more forgiving than breasts, which means you have a bigger window to get it right without drying everything out.
03 -
  • If you're marinating the chicken ahead, take it out of the fridge fifteen minutes before cooking so it comes closer to room temperature and cooks more evenly.
  • The yogurt sauce tastes better if you make it at least a few minutes before serving—the flavors meld and the lemon juice mellows out the tang just enough.
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