Ingredients

Chicken

• 1½ pounds boneless chicken thighs, sliced

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon turmeric

• ½ teaspoon coriander

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• ¼ teaspoon cinnamon

• Juice of 1 lemon

Rice

• 1 tablespoon olive oil

• 1½ cups long‑grain rice

• 2½ cups chicken broth

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 teaspoon cumin

• ½ teaspoon turmeric

• Salt to taste

Optional toppings

• Chopped parsley

• Pickles

• Garlic sauce or yogurt

Step‑by‑Step Instructions

1. Marinate the chicken Combine chicken with oil, lemon juice, salt, cumin, paprika, turmeric, coriander, garlic powder, pepper, and cinnamon. Let sit 20 minutes.

2. Sear the chicken Heat the skillet over medium‑high. Add chicken in a single layer. Cook until browned and cooked through. Remove and set aside.

3. Build the rice base Add 1 tablespoon oil to the skillet. Sauté onion until soft. Add garlic and cook briefly. Stir in rice, cumin, turmeric, and salt. Toast 1 minute.

4. Add broth and simmer Pour in chicken broth. Bring to a simmer.

5. Return chicken to the skillet Place the cooked shawarma chicken on top of the rice. Cover and cook on low for 18–20 minutes until rice is tender.

6. Finish and serve Fluff rice, mix gently, and top with parsley or yogurt.