Description
One-Pot Shawarma Rice with White Sauce is a flavorful and comforting dish featuring tender, spiced chicken thighs cooked with aromatic basmati rice and complemented by a creamy tangy white sauce.
Ingredients
Scale
- 450 g chicken thighs (cut into bite sized pieces)
- 2 crushed garlic cloves
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 2 small onions (roughly 1 cup diced)
- 3 cloves garlic (crushed)
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1.5 teaspoons salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 cups basmati rice
- 3 cups water
- 1 cup full fat plain yogurt
- 1.5 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (more per preference)
- 1/2 teaspoon garlic powder (or fresh garlic adjusted to taste)
- 1/4 teaspoon chilli powder
- 2–3 teaspoons lemon juice (per preference)
- 2 tablespoons tahini (optional)
Instructions
- Combine the chicken thighs with crushed garlic, cumin, paprika, cinnamon, salt, and black pepper. Marinate for at least a few minutes, preferably overnight for best flavor penetration.
- Heat 1 tablespoon olive oil in a large pan with high sides over high heat. Add the marinated chicken pieces and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same pan, add 2 tablespoons olive oil followed by diced onions and 1.5 teaspoons salt. Cook on medium heat for about 5 minutes until the onions are softened and translucent.
- Add the crushed garlic, 1/2 teaspoon cinnamon, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, and 1/4 teaspoon black pepper to the onions. Stir and cook for 2 more minutes to release the spices’ aromas.
- Add the washed and drained basmati rice to the pan, stirring well for a few minutes to coat the rice with the spices and oil.
- Place the seared chicken pieces back into the pan with the rice. Pour in 3 cups of water and bring the mixture to a gentle boil.
- Once boiling, cover the pan and reduce heat to low. Let it cook undisturbed for 20 minutes to allow the rice to absorb all the liquid and the chicken to finish cooking.
- While the rice and chicken cook, whisk together yogurt, mayonnaise, salt, black pepper, garlic powder, chilli powder, lemon juice, and optional tahini. Adjust seasoning to taste.
- After 20 minutes, remove the lid, fluff the rice gently with a fork, and serve hot alongside the creamy white sauce and a side salad if desired.
Notes
- This dish is perfect for an easy weeknight dinner or a gathering.
- Adjust seasoning in the white sauce to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg