One-Pan Shawarma Chicken and Rice with Cilantro Crema

This one-pan shawarma chicken and rice brings all the warm, aromatic spices of the Middle East to your dinner table without the need for a rotisserie. Juicy chicken cutlets are seasoned with a shawarma spice blend, then cooked alongside carrots, garlic and jasmine rice. Golden raisins add a touch of sweetness, while a bright cilantro crema and squeeze of lemon tie everything together.

Perfect for busy weeknights, this dish delivers big flavor with minimal cleanup. Toasted sliced almonds add a delightful crunch, making every bite satisfying. Serve it straight from the pan for a meal that’s as impressive as it is simple.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Peel and mince the garlic. Peel and dice the carrots into ½-inch pieces. Pick the cilantro leaves from the stems and finely chop them. Cut the lemon into wedges.
2. In a small bowl, combine the sour cream, yogurt and half the chopped cilantro. Season with salt and pepper to taste. Set the cilantro crema aside.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and the shawarma spice blend.
4. Heat 1 tablespoon cooking oil in a large non-stick skillet or pan over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
5. Reduce the heat to medium. Add the diced carrots and minced garlic to the same pan. Cook, stirring occasionally, until the carrots begin to soften, about 2-3 minutes.
6. Stir in the jasmine rice, golden raisins, chicken stock concentrate and 1 cup of water. Bring to a simmer, then reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 15-18 minutes.
7. While the rice cooks, toast the sliced almonds in a small dry pan over medium heat until golden, about 2-3 minutes. Set aside.
8. Once the rice is done, fluff it with a fork. Slice the cooked chicken into strips. Serve the rice topped with the chicken, a drizzle of cilantro crema, a squeeze of lemon and a sprinkle of toasted almonds and remaining cilantro.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. Basmati or long-grain white rice work well. Adjust the liquid and cooking time according to the rice package instructions.

What can I substitute for shawarma spice blend?

You can make your own by combining cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne. Use about 1 tablespoon of the mixture.

Can I make this dish dairy-free?

Yes, substitute the sour cream and yogurt with dairy-free alternatives like coconut yogurt or a vegan sour cream. The crema will still be delicious.