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Photograph of Skillet chicken with cumin, paprika and mint.

Middle EasternSkillet chicken with cumin, paprika and mint

Serves 4 | Prep 30 mins | Cook 50 mins

Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that’s easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels.

Source: cooking.nytimes.com

Ingredients

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2 lemons, juiced
⅓ cup olive oil
6 cloves garlic, peeled and smashed
1½ teaspoon kosher salt
1 tsp black pepper
2 tsp ground cumin
2 tsp ground paprika
½ teaspoon ground turmeric
1½ lbs bone-in, skin-on chicken thighs, about 4
1 yellow onion, peeled and chopped
1½ cups long-grain white or sprouted short-grain brown rice
2¾ cups boiling water
1 cinnamon stick
½ cup raisins
½ cup chopped fresh mint, for serving
2 tbsp chopped fresh parsley, for serving
Plain yogurt, for serving
Lime wedges, for serving

Instructions

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Combine the lemon juice, ¼ cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for , or refrigerate up to overnight.
Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about per side. Remove to a plate.
Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about . Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, . Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about more.
Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

Nutrition

Per Serving	% Daily Value
Calories 887 kcal	44.4%
Total Fat 49 g	62.8%
Saturated Fat 11 g	55.0%
Carbohydrates 78 g	28.4%
Dietary Fibre 6 g	21.4%
Sugars 13 g	26.0%
Protein 35 g	70.0%
Sodium 0.86 g	37.4%

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