Juicy spiced chicken thighs roast right on top of fluffy turmeric rice with onions and peppers for an all-in-one tray of Middle Eastern comfort. π½οΈ
Hook
Throw everything on one pan, let the oven do the work, and serve chicken shawarma with fragrant rice in under an hour. π₯
π§ Red onion, thinly sliced: 120 g (1 medium / 4.2 oz)
π« Red bell pepper, strips: 120 g (1 cup / 4.2 oz)
π« Green bell pepper, strips: 120 g (1 cup / 4.2 oz)
π« Olive oil: 30 ml (2 tbsp / 1 fl oz)
π§ Fine salt: 4 g (ΒΎ tsp / 0.14 oz)
πΏ Ground turmeric: 1 g (Β½ tsp / 0.04 oz)
π Chicken or vegetable stock, hot: 720 ml (3 cups / 24 fl oz)
To finish
π Lemon, cut in wedges: 1 medium, ~80 g (2.8 oz)
πΏ Fresh parsley, chopped: 8 g (ΒΌ cup / 0.3 oz)
π₯ Thick yogurt or garlic yogurt (for serving, optional): 120 g (Β½ cup / 4.2 oz)
Preparation
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Total Time
β Prep: 25 min
π₯ Cook/Bake: 35β40 min
π Rest: 5 min
β±οΈ Total: 1 h 5β10 min
Nutritional Value
π½οΈ Calories: ~670 kcal
πͺ Protein: ~45 g
πΎ Carbs: ~55 g
π§ Fat: ~28 g
π§ Sodium: ~980 mg
π₯ 670 kcalπͺ 45 g proteinπ 55 g carbsπ§ 28 g fat
Macro Split (kcal)
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Macro grams
Advice
Rinse the rice until the water runs almost clear and use hot stock so the grains cook evenly and stay fluffy, not gummy.
Why it works π‘
The chicken roasts directly on top of the rice, so all the shawarma spices, garlic and lemon drip down into the grains while steam from the stock keeps the thighs juicy; baking covered first cooks everything through, and the final uncovered blast builds deep color and flavor on top.
Twist πΆοΈ
Swap half the chicken for chunky cauliflower florets for a lighter tray, or add a handful of toasted pine nuts and raisins over the rice after baking for a festive sweet-savory version.
Status
All the shawarma vibes in one pan, with juicy spiced chicken and golden rice ready to hit the table with almost no cleanup. πβ¨ #grannyzen, #Main_Dishes, #one_pan_chicken_shawarma_rice, #middle_eastern
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