Introduction to One Skillet Oven Baked Chicken Shawarma and Rice
What is Chicken Shawarma and Why It’s Special?
Have you ever tasted a dish that transports you to a sunny bazaar filled with the enticing aroma of spices? Chicken Shawarma is one of those magical dishes. Originating from the Middle East, this dish features marinated chicken that's often cooked on a rotisserie, allowing the flavors to deepen and the meat to remain succulent. The unique combination of spices—including coriander, cumin, and cardamom—creates a delightful flavor explosion in every bite.
Now, imagine taking this beloved shawarma and turning it into a cozy, one-pot meal. That’s where One Skillet Oven Baked Chicken Shawarma and Rice comes into play! This easy-to-follow recipe combines everything we love about shawarma with fluffy, aromatic rice, making it a perfect choice for busy weeknights or impressive dinner parties. Plus, cooking it all in one skillet means less clean-up, which is always a win!
This dish isn’t just about convenience; it also brings people together. The vibrant flavors and comforting textures create an experience that encourages sharing and connection. Ready to whisk the taste of the Mediterranean into your own kitchen? Let's dive into this delightful recipe!
Ingredients for One Skillet Baked Chicken Shawarma and Rice
When preparing One Skillet Baked Chicken Shawarma and Rice, the right ingredients are key to achieving those vibrant Middle Eastern flavors. Let's break down what you'll need.
Spice Rub Ingredients
Creating that signature Shawarma taste begins with the spice rub. For this delectable dish, you'll need:
- 1 large garlic clove, minced
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika (regular works, too)
- 1 teaspoon cayenne pepper (optional for heat)
- ½ teaspoon salt
- Black pepper to taste
- 3 tablespoon lemon juice
Chicken and Rice Ingredients
Next up are the chicken and rice essentials:
- 5 chicken thigh fillets (bone-in, skin-on)
- ½ tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 ½ cups long grain rice (uncooked)
- 1 ½ cups chicken broth (or water)
- 2 cups water
- ¾ - 1 teaspoon salt
- 1 ½ teaspoon cardamom powder
- 2 cinnamon sticks (or ½ teaspoon cinnamon powder)
- 400g canned chickpeas, drained
- ¼ cup raisins or sultanas (if desired)
Garnish Options
Although optional, garnishes elevate this dish beautifully. Consider these flavorful options:
- Plain, unsweetened yogurt (Greek works great)
- Roughly chopped cilantro/coriander leaves
- Roughly chopped parsley leaves
These ingredients combined create a mouthwatering and aromatic meal that will leave everyone asking for seconds. Happy cooking! For more insights on spices, check out The Spice House for quality items.
Preparing One Skillet Baked Chicken Shawarma and Rice
Making One Skillet Baked Chicken Shawarma and Rice is not just about cooking; it’s about creating a moment of joy and flavor in your kitchen. Let’s walk through each step to make the process straightforward and enjoyable!
Preheat the Oven and Prepare the Spice Rub
Begin by preheating your oven to 180°C (350°F). This simple step is crucial for ensuring that your dish bakes evenly. While the oven is heating, whip up a flavorful spice rub. In a small bowl, mix together minced garlic, ground coriander, cumin, cardamom, smoked paprika, cayenne pepper, salt, and pepper. This aromatic blend brings the essence of Middle Eastern cuisine into your home and sets the stage for your chicken.
Marinate the Chicken for Flavor Enhancement
Next, coat your chicken thighs generously with the spice rub. For maximum flavor, let the chicken marinate for at least one hour, but if you can, pop it in the fridge to marinate overnight. Marinating not only infuses the chicken with bold flavors but also tenderizes it—resulting in that melt-in-your-mouth texture we all crave!
Sear the Chicken for Extra Richness
Now, it's time to heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken, skin side down, and listen for that satisfying sizzle! Sear it for about five minutes on each side until it’s beautifully golden brown. This step creates a rich, caramelized crust that enhances the dish’s overall depth and flavor.
Sauté Onions and Garlic
Once the chicken is browned, lift it out of the skillet and set it aside. Add diced onions and minced garlic to the remaining oil, sautéing until they become translucent and fragrant—about two minutes. This base is essential, as it adds sweetness and balance to your One Skillet Baked Chicken Shawarma and Rice.
Combine Rice and Cook with Chicken
Stir in your long-grain rice, ensuring each grain gets a touch of that flavorful oil. Then, pour in a mixture of chicken broth and water along with salt, cardamom, and cinnamon sticks. Nestle the chicken back into the skillet, skin side up, making sure it’s partially submerged to soak up all those wonderful flavors.
Bake to Perfection
Cover the skillet with a lid or some foil and transfer it to the preheated oven. Bake for about 35 minutes, then remove the cover and bake for an additional 10 minutes. This two-step baking process helps the rice cook through while crisping the chicken skin for that perfect finish.
Let it Rest and Incorporate Flavors
After removing your dish from the oven, allow it to rest for about five minutes. This resting time is vital—it lets juices redistribute, ensuring that every bite is packed with flavor. Before serving, mix the rice to integrate all those delicious spices and juices.
Enjoy your One Skillet Baked Chicken Shawarma and Rice with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro or parsley. Watch your friends and family dig in—they won’t believe it was made in just one skillet! For more inspiration, check out some delightful recipes on The Spruce Eats or BBC Good Food. Happy cooking!
Variations on One Skillet Baked Chicken Shawarma and Rice
Alternative Proteins: Beef or Tofu
If you're looking to switch things up from chicken, consider using beef or tofu as your protein base for the One Skillet Baked Chicken Shawarma and Rice dish. Beef cutlets marinated similarly to chicken can bring a satisfying richness, while tofu provides a wonderful plant-based alternative that absorbs the spices beautifully. Be sure to press the tofu well before marinating to achieve the best texture — your taste buds will thank you!
Different Rice Options
While standard long grain rice works perfectly, you can experiment with various rice types to match your flavor preference. Consider using basmati or jasmine rice for a fragrant and slightly nutty twist. If you’re feeling adventurous, quinoa can be a nutritious substitute, offering a delightful crunch. Whichever option you choose, the One Skillet Baked Chicken Shawarma and Rice remains a versatile and accommodating dish that suits many diets.
For more recipe variations, feel free to explore this guide on cooking rice and learn how to adapt flavors to your liking!
Cooking Tips and Notes for One Skillet Baked Chicken Shawarma and Rice
Adjusting Cook Times for Different Cuts of Chicken
When preparing One Skillet Baked Chicken Shawarma and Rice, adjusting cook times is crucial. If using larger cuts, like drumsticks or whole breast fillets, follow the full 50 minutes cooking time. For smaller cuts, such as boneless thighs or medium breasts, reduce your oven time to 25-35 minutes. This ensures perfectly cooked, juicy chicken every time.
Tips for Flavorful Rice
To elevate the taste of your rice pilaf, consider toasting the rice for a few minutes in the skillet before adding liquid. Incorporating spices like cardamom and cinnamon enhances the flavor profile tremendously. Also, using chicken broth instead of water will make a world of difference. For an added touch, throw in sautéed onions or garlic to liven things up. Happy cooking!
Serving Suggestions for One Skillet Baked Chicken Shawarma and Rice
Ideal Pairings
When enjoying One Skillet Baked Chicken Shawarma and Rice, consider accompanying it with a refreshing side salad. A simple cucumber and tomato salad dressed with lemon and olive oil really complements the spices in the dish. You can also boost the flavors with warm pita bread or a side of hummus for dipping. For something unique, add a touch of tang with pickled vegetables!
Presentation Ideas
Presentation can elevate your meal to a whole new level. Serve the chicken and rice directly from the skillet for a rustic look, garnished with fresh cilantro and parsley. A dollop of plain Greek yogurt on top adds creaminess and balances the spices. For visual appeal, consider arranging lemon wedges around the dish; they not only look great, but they also offer an unexpected zesty kick.
Want to learn more about serving Middle Eastern dishes? Check out this guide for more inspiring ideas!
Time Breakdown for One Skillet Baked Chicken Shawarma and Rice
Preparation Time
Getting started on One Skillet Baked Chicken Shawarma and Rice is a breeze! Set aside about 15 minutes to gather your ingredients and prep everything. This is the perfect time to let those delicious shawarma spices mingle!
Cooking Time
Once your ingredients are ready, the cooking process will take approximately 50 minutes. This includes browning the chicken, sautéing the veggies, and allowing the rice to soak up all the flavorful juices in the oven.
Total Time
In total, you’re looking at around 1 hour and 5 minutes from start to finish for this mouth-watering dish. It's worth every second to create a comforting, hearty meal that will surely impress your dinner guests.
This recipe is a delightful combination of flavors that you won't want to miss. For more insightful tips about Middle Eastern cuisine, feel free to check out sources like Serious Eats or BBC Good Food. Happy cooking!
Nutritional Facts for One Skillet Baked Chicken Shawarma and Rice
When you dive into the deliciousness of One Skillet Baked Chicken Shawarma and Rice, you'll be pleased to know how nutritious this dish is! Here’s the breakdown:
Calories per Serving
Each serving packs about 604 calories, making it a satisfying meal without going overboard.
Protein Content
You'll get a substantial 37.6 grams of protein per serving, thanks to the chicken and chickpeas, perfect for keeping you energized throughout your day.
Sodium Levels
With approximately 1010 mg of sodium, this dish offers a flavorful kick that won't blow your salt intake out of the water.
Enjoy your wholesome and easy-to-make One Skillet Baked Chicken Shawarma and Rice! If you're interested in more health insights, you can check out resources like Healthline or Nutritional Data for detailed analyses on various foods.
FAQs about One Skillet Baked Chicken Shawarma and Rice
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the One Skillet Baked Chicken Shawarma and Rice up to the point of baking. Just marinate the chicken, layer everything in the skillet, and cover it tightly. When you're ready to eat, simply pop it in the oven! This makes it a fantastic choice for busy weeknights or meal prepping.
How Can I Modify for Dietary Restrictions?
If you have dietary restrictions, don’t worry! This recipe is versatile:
- Gluten-Free: Use a gluten-free broth and ensure all spice blends are gluten-free.
- Dairy-Free: Simply skip the yoghurt for serving or use a dairy-free alternative.
- Vegetarian: Swap chicken for chickpeas or hearty veggies like eggplant and zucchini, and adjust the cooking time.
Feel free to check out options from sources like Culinary Nutrition for more ideas!
What Should I Serve with It?
The One Skillet Baked Chicken Shawarma and Rice is delicious on its own, but it pairs well with:
- Fresh salads like tabbouleh or a simple green salad.
- Flatbreads or pita for a delightful texture contrast.
- Yoghurt (Greek or plant-based) helps balance the spices.
Adding these sides can elevate your meal for family gatherings or dinner parties!
Conclusion on One Skillet Baked Chicken Shawarma and Rice
In summary, One Skillet Baked Chicken Shawarma and Rice is a delightful fusion of flavors that makes dinner a breeze. With its savory chicken and fragrant rice, it’s perfect for busy weeknights or entertaining guests. Enjoy the ease of one-pot cooking and savor the Middle Eastern flavors. Try it today!
One Skillet Baked Chicken Shawarma and Rice (Pilaf)
Equipment
- large skillet
Ingredients
Spice Rub
- 1 large garlic clove, minced or 2 small cloves
- 1.5 teaspoon ground coriander
- 1.5 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika or ordinary is fine
- 1 teaspoon cayenne pepper optional
- 0.5 teaspoon salt
- to taste black pepper
- 3 tablespoon lemon juice
Chicken and Rice
- 5 pieces chicken thigh fillets, bone in, skin on about 2 lb / 1kg in total
- 0.5 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups long grain rice, uncooked
- 1.5 cups chicken broth or water
- 2 cups water
- 0.75 to 1 tsp salt
- to taste black pepper
- 1.5 teaspoon cardamon powder
- 2 sticks cinnamon sticks or ½ teaspoon cinnamon powder
- 400 g canned chickpeas, drained (1 can)
- 0.25 cup raisins or sultanas optional
Garnish (optional)
- plain yoghurt unsweetened. Greek yoghurt is great
- cilantro/coriander leaves roughly chopped
- parsley leaves roughly chopped
Instructions
Preparation
- 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.
- 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. Serve it with a bit of plain yoghurt if desired.
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