Ingredients
Equipment
Method
Step-by-Step Instructions
- Pat the chicken thighs dry and season with salt, pepper, and shawarma spice blend. Rest for 15 minutes.
- Heat olive oil in a large pot over medium-high heat. Sear chicken thighs for 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same pot, sauté sliced onion for 3-4 minutes until caramelized. Stir in minced garlic and shawarma spices, cooking for an additional minute.
- Add rinsed basmati rice, stir well, and pour in chicken broth, scraping the bottom for flavor. Adjust seasoning to taste.
- Return seared chicken to the pot, bring to a boil, reduce heat, cover tightly, and simmer for 18-20 minutes.
- Remove from heat and keep covered for an additional 5 minutes. Fluff rice with a fork, garnish with parsley, and serve with lemon wedges.
Nutrition
Notes
Pair with a refreshing cucumber yogurt sauce for a delicious dinner experience.
