Dinner

One Pot Shawarma Chicken and Rice Recipe

Name: One Pot Shawarma Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; Salt and black pepper to taste; 2 tablespoons olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 2 cups basmati rice, rinsed and drained; 3.5 cups chicken broth; 1 cup canned chickpeas, drained and rinsed; 1/4 cup fresh parsley, chopped; 1 tablespoon lemon juice; Optional garnish: lemon wedges and plain yogurt

Bymia larkspur January 18, 2026January 18, 2026

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Introduction

This One Pot Shawarma Chicken and Rice is a flavorful and comforting dish that combines tender, spice-rubbed chicken with fragrant basmati rice. Perfect for a weeknight dinner, it brings Middle Eastern-inspired tastes to your table with minimal cleanup.

A white plate holds a layered dish starting with a base of fluffy white and yellow rice mixed with some green herbs. On top of the rice, there are several pieces of browned, spiced chicken with a rough, crisp texture. In the center of the plate, a thick dollop of white creamy yogurt is placed, sprinkled with red spices and chopped green herbs. Around the yogurt, golden chickpeas are scattered both on the rice and on the yogurt. On the edge of the plate, there are three slices of bright yellow lemon, adding a fresh contrast. The entire dish looks vibrant with a mix of warm colors and fresh green garnish, sitting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Salt and black pepper to taste
2 cups basmati rice, rinsed and drained
3.5 cups chicken broth
1 cup canned chickpeas, drained and rinsed
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Optional garnish: lemon wedges and plain yogurt

Instructions

Step 1: In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Rub this spice mixture evenly over the chicken thighs. Let the chicken marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor.
Step 2: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken thighs on both sides for 4-5 minutes per side. Remove the chicken from the pot and set aside.
Step 3: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Step 4: Add the rinsed basmati rice to the pot, stirring to coat it well with the onion and spices. Cook for 1-2 minutes to lightly toast the rice.
Step 5: Pour in the chicken broth and bring to a boil. Stir in the chickpeas, then arrange the chicken thighs on top of the rice.
Step 6: Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 20 minutes, or until the rice is cooked and the chicken is tender.
Step 7: Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Step 8: Before serving, sprinkle chopped fresh parsley and lemon juice over the dish. Serve with optional lemon wedges and a dollop of plain yogurt if desired.

Tips & Variations

For a spicier version, add a pinch of cayenne pepper to the spice mix.
Using chicken breasts is possible but keep an eye on cooking time to avoid dryness.
Try adding toasted pine nuts or slivered almonds for a crunchy texture.
Swap chickpeas for cooked lentils or green peas for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth or water to keep the rice moist.

How to Serve

A white plate filled with a bed of mixed white and yellow rice as the bottom layer, topped with a layer of golden-brown cooked chickpeas scattered across and around the plate. On top of the rice and chickpeas, there are several pieces of dark brown, crispy, spiced chicken arranged in a circle around the center. In the center, a thick dollop of white yogurt sauce is placed, sprinkled with green chopped herbs and a light dusting of red spices, with a small pile of chickpeas sitting on the yogurt. Three lemon wedges with a bright yellow color are placed near the edge of the plate. Fresh green chopped herbs are sprinkled over the whole dish for garnish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. Just reduce the cooking time slightly to prevent the meat from drying out.

Is it necessary to marinate the chicken?

Marinating helps infuse the chicken with flavor and tenderizes it, but if short on time, rubbing the spices right before cooking still gives good results.