One Skillet Oven Baked Chicken Shawarma and Rice Pilaf

Step 1

Preheat oven to 180C/350F.

Step 2

Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.

Step 3

Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)

Step 4

Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.

Step 5

Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).

Step 6

Add garlic and onion. Cook for 2 minutes until translucent.

Step 7

Add rice and stir so the grains are coated in oil and become a bit translucent.

Step 8

Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.

Step 9

Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.

Step 10

Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.

Step 11

Remove from the oven. Let it rest for 5 minutes.

Step 12

Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).

Step 13

Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)