Description
One-Pot Chicken Shawarma Rice with Creamy White Sauce is a flavorful and satisfying Middle Eastern-inspired dinner made easy.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 small onions, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 small carrot, finely diced
- 1 cup cooked chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 cups basmati rice, rinsed and drained
- 3 cups water
- 1/2 teaspoon lemon zest
- 1 bay leaf (optional)
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, finely chopped
- 2 cups diced tomatoes
- 1 tablespoon olive oil
- 1 to 2 teaspoons fresh lemon juice
- Pinch of salt
- Pinch of black pepper
- 1 cup plain full-fat yogurt
- 1 1/2 tablespoons mayonnaise
- 2 tablespoons tahini (optional)
- 1/2 teaspoon garlic powder or finely minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 2 to 3 teaspoons fresh lemon juice
Instructions
- In a bowl, combine the chicken with garlic, cumin, paprika, cinnamon, salt, and pepper. Toss well to coat and set aside.
- Heat 1 tablespoon olive oil in a large deep skillet or pot over medium-high heat. Add the chicken and cook for about 3 to 4 minutes per side until lightly browned. Transfer to a plate.
- Reduce the heat to medium and add the remaining olive oil. Stir in the onions, carrot, and bell pepper. Cook for about 5 minutes until softened.
- Add the garlic, cinnamon, turmeric, cumin, black pepper, and salt. Stir for about 1 to 2 minutes until fragrant.
- Mix in the rice, chickpeas, lemon zest, and bay leaf. Nestle the chicken back into the pot.
- Pour in the water and bring to a gentle boil. Cover, reduce heat to low, and cook for 18 to 20 minutes without stirring, until the rice is tender.
- Sprinkle the frozen peas over the rice, cover again, and cook for 3 more minutes. Remove from heat, discard the bay leaf, fluff with a fork, and top with fresh parsley.
- In a small bowl, whisk together all the white sauce ingredients until smooth. Adjust seasoning to taste.
- Toss the tomatoes with olive oil, lemon juice, salt, and pepper to make the salad.
- Serve the chicken shawarma rice warm with the creamy sauce drizzled on top and the tomato salad on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg