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Skillet Baked Chicken Shawarma Rice Pilaf served in a colorful bowl

One Skillet Oven Baked Chicken Shawarma and Rice Pilaf

A savory dish combining succulent chicken thighs with fragrant rice pilaf, infused with Middle Eastern spices, all cooked in one skillet for easy cleanup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken and spice rub
  • 1 clove large garlic clove, minced (or 2 small cloves) Aromatic base.
  • 1.5 tsp ground coriander Adds warm, citrusy notes.
  • 1.5 tsp ground cumin Brings earthy depth.
  • 1 tsp ground cardamom Offers hint of sweetness.
  • 1 tsp smoked paprika Contributes a smoky flavor.
  • 1 tsp cayenne pepper Optional; adds heat.
  • 0.5 tsp salt Enhances flavor.
  • to taste tsp black pepper For a gentle kick.
  • 3 tbsp lemon juice Brightens flavors.
  • 5 thighs chicken thigh fillets, bone-in, skin on (about 2 lb / 1kg in total) Juicy and flavorful protein.
  • 0.5 tbsp olive oil For browning.
For the rice pilaf
  • 1 small onion, finely diced Adds sweetness.
  • 2 cloves garlic, minced Extra aromatic punch.
  • 1.5 cups long grain rice, uncooked Can be substituted with other rice types.
  • 1.5 cups chicken broth (or water) Infuses the rice with flavor.
  • 2 cups water Completes liquid for cooking.
  • 0.75-1 tsp salt Adjust to taste.
  • to taste tsp black pepper For a touch of spice.
  • 1.5 tsp cardamom powder For added fragrance.
  • 2 cinnamon sticks (or 1/2 tsp cinnamon powder) Warm, sweet notes.
  • 400 g can chickpeas, drained (1 can) Nutty and hearty addition.
  • 1/4 cup raisins or sultanas (optional) Adds a sweet contrast.
For serving
  • as needed Yoghurt (plain, unsweetened) Creamy topping.
  • as needed Cilantro/coriander leaves, roughly chopped Freshness to the dish.
  • as needed Parsley leaves, roughly chopped Adds a pop of greenery.

Method
 

Preparation
  1. Preheat your oven to 180C/350F.
  2. Mix the spice rub ingredients: ground coriander, cumin, cardamom, smoked paprika, cayenne pepper (if using), salt, black pepper, and minced garlic.
  3. Generously coat the chicken thighs with the spice rub.
  4. Consider marinating the chicken for at least 1 hour or up to 24 hours for enhanced flavor.
Cooking
  1. Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken thighs, skin side down, and cook for about 5 minutes on each side until golden brown.
  3. Remove the chicken from the skillet and scrape off any excess black bits.
  4. Add diced onion and minced garlic to the skillet and cook for about 2 minutes until translucent.
  5. Stir in the uncooked long grain rice and briefly cook to coat the grains in oil.
  6. Add chicken broth, water, salt, cardamom powder, and cinnamon sticks. Place the chicken on top of the rice mixture.
  7. Bring to a simmer, cover, and transfer to the oven. Bake for 35 minutes.
  8. Remove the lid and bake for an additional 10 minutes.
  9. Let the dish rest for 5 minutes before serving.
  10. Mix the rice gently to distribute flavors and serve garnished with chopped cilantro and parsley.

Notes

For deeper flavor, marinate the chicken overnight. You can also add vegetables to the rice during cooking. Adjust spices for personal preference.