Description
A mouthwatering dish combining marinated chicken thighs with flavorful basmati rice, inspired by Middle Eastern shawarma.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups basmati rice, rinsed and drained
- 3.5 cups chicken broth
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Optional garnish: lemon wedges and plain yogurt
Instructions
- Marinate the chicken thighs with cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper for at least 30 minutes.
- Heat olive oil in a large pot over medium-high heat. Sear marinated chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.
- Add onion and garlic to the pot, sauté until translucent (3-4 minutes).
- Add basmati rice and toast for 1-2 minutes.
- Pour in chicken broth and bring to a boil. Stir in chickpeas and place chicken thighs on top. Reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let sit covered for 5 minutes. Sprinkle with parsley and lemon juice before serving.
Notes
For better flavor, marinate chicken thighs longer. Use fresh herbs for a burst of freshness. Adjust spice levels based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg