Ingredients
— The Chicken & Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs (preferred for juiciness)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground cinnamon (key for shawarma flavor)
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
— The Rice —
2 tablespoons butter or oil
1 small yellow onion, diced
1 ½ cups Basmati rice, rinsed well
½ teaspoon turmeric powder (for the yellow color)
¼ teaspoon ground cumin
3 cups chicken broth (low sodium)
— The White Sauce —
½ cup plain Greek yogurt
¼ cup mayonnaise
1 teaspoon sugar
1 tablespoon vinegar or lemon juice
½ teaspoon dried parsley
Salt and pepper to taste
Instructions
1. **Marinate Chicken:** In a large bowl, mix the olive oil, lemon juice, minced garlic, and all the marinade spices (cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper). Add the chicken thighs and toss to coat heavily. Let sit for 15 minutes.
2. **Sear Chicken:** Heat a large Dutch oven or deep skillet over medium-high heat. Add the chicken thighs in a single layer. Sear for 3-4 minutes per side until deeply browned (they don’t need to be cooked through yet). Remove chicken to a plate.
3. **Sauté Aromatics:** Reduce heat to medium. Add the butter and diced onion to the pot. Sauté for 3 minutes until softened, scraping up the browned bits from the chicken.
4. **Toast Rice:** Add the rinsed Basmati rice, ½ tsp turmeric, and ¼ tsp cumin. Stir constantly for 1 minute to toast the rice and coat it in the yellow spices.
5. **Simmer:** Pour in the chicken broth. Stir well. Place the browned chicken thighs (and any juices from the plate) on top of the rice.
6. Bring to a boil, then cover with a tight-fitting lid. Reduce heat to **low** and simmer for 15–18 minutes, or until the liquid is absorbed and rice is tender.
7. **Make Sauce:** While the rice cooks, whisk together the yogurt, mayonnaise, sugar, vinegar, parsley, salt, and pepper in a small bowl. Refrigerate until serving.
8. **Rest:** Remove the pot from heat and let it stand, covered, for 5–10 minutes. This steams the rice to fluffy perfection.
9. **Serve:** Remove the chicken and slice it into strips. Fluff the yellow rice with a fork. Serve the chicken over the rice with a generous drizzle of the white sauce.
Notes
Rinsing Rice: You must rinse the Basmati rice until the water runs clear. This removes excess starch and prevents the one-pot dish from becoming mushy or gummy.
Chicken Thighs vs. Breasts: Thighs are highly recommended as they stay juicy during the double cooking process. If using breasts, be careful not to overcook them.
Crispy Chicken: If you prefer crispy skin, you can broil the cooked chicken for 2-3 minutes after the rice is done before slicing.
Storage: Leftovers keep well in the fridge for up to 4 days. The flavors meld even better the next day.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: One Pot
- Cuisine: Middle Eastern
- Diet: Gluten Free