One Skillet Baked Chicken Shawarma and Rice Pilaf

• Gluten free

• Meat

  • 5 Chicken thigh, fillets

• Produce

  • 14 oz Chickpeas
  • 1 Cilantro/coriander, leaves
  • 1 1/2 tsp Coriander, ground
  • 1 Garlic clove, large
  • 2 Garlic cloves
  • 1 Onion, small
  • 1 Parsley, leaves
  • 1/4 cup Raisins or sultanas

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 3 tbsp Lemon juice

• Pasta & Grains

  • 1 1/2 cups Rice, long grain

• Baking & Spices

  • 2 Black pepper
  • 1 tsp Cardamom, ground
  • 1 1/2 tsp Cardamon, powder
  • 1 tsp Cayenne pepper
  • 2 Cinnamon sticks
  • 1 tsp Paprika, smoked
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Dairy

  • 1 Yoghurt, plain

• Liquids

  • 2 cups Water

Found on recipetineats.com

Description

Ingredients

• 1 large garlic clove, minced (or 2 small cloves)
• 1½ tsp ground coriander
• 1½ tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp smoked paprika (or ordinary is fine)
• 1 tsp cayenne pepper (optional)
• ½ tsp salt
• Black pepper
• 3 tbsp lemon juice
• 5 chicken thigh fillets, bone in, skin on - about 2 lb / 1kg in total (Note 1)
• ½ tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1½ cups long grain rice (Note 2)
• 1½ cups chicken broth (or water)
• 2 cups water
• ¾ - 1 tsp salt
• Black pepper
• 1½ tsp cardamon powder
• 2 cinnamon sticks (or ½ tsp cinnamon powder)
• 14oz / 400g can chickpeas, drained (1 can)
• ¼ cup raisins or sultanas (optional)
• Yoghurt (plain, unsweetened. Greek yoghurt is great)
• Cilantro/coriander leaves, roughly chopped
• Parsley leaves, roughly chopped

Directions

• Preheat oven to 180C/350F.
• Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
• Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
• Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
• Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
• Add garlic and onion. Cook for 2 minutes until translucent.
• Add rice and stir so the grains are coated in oil and become a bit translucent.
• Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
• Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
• Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
• Remove from the oven. Let it rest for 5 minutes.
• Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
• Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)