Baked Shawarma Chicken & Rice

Written By Karina Arora

with Cabbage Slaw & Yoghurt Sauce

Bowl of baked shawarma chicken and rice

Preparation time: 2 hours + 2 hours/ overnight marination | Serves: 4 people

A delicious combination of shawarma spiced chicken, and rice (cooked in the same spice mix) with veggies and chicken broth, baked in the oven until it comes out steaming, fluffy and extra flavourful with all the juicy drippings mixed into it.

I serve this one pot meal with a crunchy, tangy slaw, creamy yoghurt tahini dip, plenty of fresh mint and pickles.

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RECIPE NOTES →

How to cook my Baked Shawarma Chicken & Rice -

This one pot, baked rice dish may look long and complicated, but it basically involves searing the chicken in an oven proof dish, frying onions, garlic, capsicum and the rice in the same pan with more shawarma spice mix.

Chicken broth is then poured into the dish and then it goes in the oven. The chicken finishes cooking on top of the rice, grilled for the last few minutes for that nice charred look and taste.

Why you should make this one pot Shawarma Baked Rice…

Frying the rice with spices and vegetables then cooking it with chicken gives it so much flavour, plus I love the slightly bite-y, bouncy texture of baked rice. It feels indulgent like a risotto, but when timed perfectly, retains its fluffy texture while infusing it with flavour.

Apart from the flavour, this is a great recipe for meal prep and work lunches. The chicken and rice are easy to reheat and the slaw stays fresh for days! It’s also healthy, affordable and can be scaled up to serve more people, whether you’re feeding a large family, entertaining or simply being prepared for a big week at work.

Ingredients -

For the chicken & rice -

  • 2-3 tbsps. olive oil (divided)

  • 1 kg chicken thighs (trimmed)

  • 3 tbsps. shawarma spice blend (divided - see notes for recipe)*

  • 4 garlic cloves, smashed

  • 1 large onion, sliced

  • 2 red bell peppers, sliced (optional)

  • 2 cups long grain rice (I used basmati)

  • 3 cups chicken stock/ water

  • Salt, according to taste

For the slaw -

  • 1/4 red cabbage, shredded

  • 1 green apple, sliced into batons

  • 2 tbsp. extra virgin olive oil (I use Pukara Estate)

  • 1 + 1/2 tbsp. red wine vinegar

  • 2 tsps. sumac (optional)

  • Salt, according to taste

To serve -

  • 1 cup Greek yoghurt

  • 2 tbsps. tahini

  • Salt and extra virgin olive oil. according to taste

  • Pickles

  • Fresh mint leaves

  • Lemon wedges and toasted almonds/ pine nuts

Method -

Cooking the Chicken & Rice -

  1. Mix 2 tbsp. shawarma spice, ½ tbsp. salt and 1 tbsp. olive oil in a large bowl.

  2. Marinate the chicken for at least 2 hours, or overnight.

  3. When ready to cook, preheat the oven to 180ºC.

  4. Heat a large, oven safe pot over medium heat and sear the chicken until golden-brown. Remove and set aside.

  5. Add the remaining oil to the same pot, scraping up the crispy bits from the chicken.

  6. Fry the onion, bell peppers and garlic for 1 to 2 minutes, then add the remaining shawarma spice and cook for 2 to 3 minutes.

  7. Bake for 15 minutes. Stir the rice, pour in the remaining cup of stock, and nestle the chicken on top.

  8. Bake for another 15 to 30 minutes, until the chicken is cooked through and the rice is tender.

  9. For a charred finish, grill for the last 5 minutes.

To serve -

  1. Toss the slaw ingredients together in a large bowl.

  2. Mix the Greek yoghurt, tahini and salt together until smooth.

  3. To build your plate, serve the hot rice and chicken with the slaw, yoghurt sauce, sliced pickles and a handful of fresh mint.

  4. Finish with a squeeze of lemon and toasted nuts, according to taste.

Check out my other chicken dishes -

RECIPE NOTES

Swaps, Serves & Storage

  1. What can I use instead of shawarma spice?
    If you can’t find a readymade shawarma spice blend, just whip up your own. Combine the below and store the leftover blend in an air-tight jar:
    - 2 tbsps. ground cumin
    - 1 tsp. each ground coriander & smoked paprika
    - 1/2 tsp. each ground turmeric, cinnamon and chilli powder

  2. What cut of meat can I use instead of chicken thighs?
    I use chicken thighs for their quick cooking time and juicy flavour, but you can use lamb or chicken drumsticks.
    Lamb Shoulder: Cut into chunks and cook 45-60 minutes on low heat. Add extra liquid if needed.
    Chicken Drumsticks: Cook 25-30 minutes instead of 20-25 minutes. Check meat pulls away from bone easily before serving.

  3. Do I have to make the slaw and yoghurt dip? What else can I serve this chicken and rice with?
    I like serving this dish with the salad for a bit of freshness and acidity, however feel free to skip that entirely and just make the chicken and rice. If you’re not a fan of yoghurt, serve this dish with hummus instead.

  4. Can I make this in a pot (without baking?)
    - Follow steps 1-5 (except preheating the oven).
    - Stir in rice to coat, add stock and nestle chicken on top.
    - Bring to boil, reduce to low heat, cover tightly and simmer 20-25 minutes until rice is tender and chicken cooked through.
    - Let stand covered 5 minutes before serving.

  5. How long can I store the elements in this dish for?
    This is the perfect meal prep dish because it lasts for a long time in the fridge, plus you prep and pack all the individual elements to retain freshness.
    - The chicken and rice can be stored together in an air tight container for up to 5 days.
    - The slaw will last up to 4 days in the fridge - it will start to wilt slightly after day 4.
    - The yoghurt dip can also be stored for up to 4 days.

Karina Arora