Shawarma Rice | Chicken Rice & Salad Platter

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large bowl, combine the chicken thighs with olive oil, onion, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Mix well to coat the chicken evenly.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side until browned and cooked through. Remove from heat and let it rest before slicing.

In the same skillet, add the chicken broth and bring to a boil. Stir in the drained rice and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Once the rice is cooked, fluff it with a fork and mix in the chopped parsley.

Slice the cooked chicken into strips and serve it over the rice.

Garnish with lemon wedges and additional parsley if desired.

Spice Level: