Description
A cozy, flavorful one-pot dinner combining tender chicken, spiced rice, and creamy chickpeas for an easy cleanup.
Ingredients
Scale
- 2 cups rice
- 1 lb chicken thighs, cut into pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons shawarma spice mix
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chicken broth
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Warm your pot over medium heat and add a couple of tablespoons of olive oil. Pat the chicken pieces dry and season lightly with salt and pepper. Have the rice measured and rinsed if you prefer less starch. Dice the onion and mince the garlic.
- Add the diced onion and minced garlic to the heated oil and sauté until soft and fragrant, about 3–4 minutes. Add the chicken pieces and cook, stirring occasionally, until browned. Sprinkle the shawarma spice mix over the chicken and stir to coat.
- Stir in the rice and drained chickpeas, mixing well so the rice is coated in the spiced oil. Pour in the chicken broth and season with salt and pepper as needed. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15–20 minutes or until the rice is tender.
- Remove the pot from heat and let it sit covered for 5 minutes to steam. Fluff the rice gently with a fork and sprinkle with parsley before serving with lemon wedges.
Notes
For extra flavor, brown the chicken longer if you want a crispier texture. You can also add a pinch of cayenne for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg