Description
An easy, weeknight-friendly dish featuring juicy chicken thighs seasoned with shawarma spices, fluffy basmati rice, cherry tomatoes, and spinach, all cooked in one pot for minimal cleanup.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons shawarma seasoning
- 1 tablespoon olive oil
- 1 cup basmati rice
- 2 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a bowl, toss the chicken thighs with the shawarma seasoning and set aside. Rinse the basmati rice under cold water and drain.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Then add the minced garlic and cook for 1 more minute.
- Add the seasoned chicken thighs to the pot and brown on all sides for 4–6 minutes.
- Stir in the drained rice and pour in the chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes.
- Uncover and stir in the halved cherry tomatoes and spinach, cooking for an additional 3–5 minutes until the spinach wilts.
- Remove from heat and let sit covered for 3 minutes. Fluff the rice and garnish with parsley before serving.
Notes
This dish pairs well with plain yogurt or garlic-tahini sauce, and lemon wedges add brightness. Store leftovers in airtight containers for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg