One Skillet Baked Chicken Shawarma and Rice Pilaf

We have here Two Middle Eastern favorites made in one skillet! Chicken Shawarma and a fragrant chickpea rice pilaf all made in one pan. Rice and chicken always goes well together but when baked in the oven together, the results are sublime.

One Skillet Baked Chicken Shawarma and Rice Pilaf

One Skillet Baked Chicken Shawarma and Rice Pilaf

Consisting of lots of flavours, the spice-rubbed chicken is full of juices that run over the rice when baked together in the oven giving the rice the best stock in the world.

If you have a bunch of spices sitting in your kitchen cupboard and you are not sure what other dishes you can make with it, this dish is your answer. With a handful of spice and effort, your guest taste buds will be tangling with delight. Their only frustration will be them not being able to put their finger on exactly all that has gone into your dish.

The flavour is so great that you can ditch the chicken and eat the rice on its own. However, what fun is that when you can have a crispy tender baked chicken to compliment each bite of rice.

Although this recipe uses long grain rice, jasmine and basmati rice will also compliment. However, this is not to say that is it compatible with all rice’s. This recipe will not work with risotto rice, paella rice or brown rice. Simply because they can take too long to cook in the oven.

This dish is enough for 5 people. However, if an extra guest was to come over, they too can easily be served. The vast amount of ingredients that goes into this recipe easily fills you up with goodness.

If you are inspired by this dish head over to our recipe section to find more delicious meals to try out. Like the One-Skillet chicken Shawarma and rice pilaf, our Chicken Basquaise Recipe will leave your taste buds guessing flavours with delight.

Print Recipe
One Skillet Baked Chicken Shawarma and Rice Pilaf
Spices
Course Dinner
Cuisine Middle Eastern
Prep Time 15 mins
Cook Time 50 mins
Servings
Course Dinner
Cuisine Middle Eastern
Prep Time 15 mins
Cook Time 50 mins
Servings
Spices
Instructions
  1. Pre heat oven to 180C
  2. on a tray, season the chicken with garlic, coriander, cumin, cardamom, paprika, salt, Black pepper and lemon juice making sure to cover both sides of the chicken
  3. Leave chicken to marinate for at least 1 hour
  4. In a large skillet heat olive oil over medium heat. Add in the chicken and cook for 5 minutes on each side
  5. Remove chicken from skillet and add chopped onions and garlic. Cook these for 2 minutes
  6. Add rice and stir so the grains also get coated in oil
  7. Add water, salt, caradmon powder, cinnamon sticks, chickpeas and the chicken, Make sure that the chicken is on top with its skin above the surface
  8. Bring to simmer, then place a lid on and transfer it to the oven
  9. Bake for 35 minutes, then remove the lid and bake for a further 10 minutes
  10. Remove from the oven and let it rest for 5 minutes
  11. Remove the chicken from the rice and mix the rice quickly so that the flavour is evenly distributed
  12. Garnish with parsley before serving
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