One-Pan Shawarma Chicken and Rice with Cilantro Yogurt Sauce

This one-pan shawarma-spiced chicken and rice recipe brings all the bold, aromatic flavors of the Middle East to your dinner table with minimal effort. Tender chicken cutlets are seasoned with a warm shawarma spice blend, then cooked alongside sweet carrots, garlic and fluffy jasmine rice. Golden raisins add little bursts of sweetness, while a bright cilantro yogurt sauce and crunchy sliced almonds tie everything together.

Best of all, everything cooks in a single pan, which means less time washing dishes and more time enjoying a delicious, satisfying meal. It’s a complete dinner that feels special enough for a weekend but is quick enough for a busy weeknight.

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Ingredients

1.5 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) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the fresh produce. Peel and grate the carrot. Mince the garlic. Pick the cilantro leaves from the stems and roughly chop. Cut the lemon into wedges.
2. In a small bowl, combine the sour cream, yogurt, half the cilantro and a squeeze of lemon juice. Season with salt and pepper. Set aside.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and the shawarma spice blend.
4. Heat the cooking oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add the olive oil, grated carrot and minced garlic to the skillet. Cook, stirring, for 1 minute.
6. Add the jasmine rice, golden raisins, chicken stock concentrate and 1 cup of water. Stir to combine. Bring to a boil, then reduce heat to low, cover and simmer until the rice is tender and liquid is absorbed, about 15-18 minutes.
7. Fluff the rice with a fork. Slice the chicken. Serve the rice topped with sliced chicken, a drizzle of the cilantro yogurt sauce and a sprinkle of sliced almonds and remaining cilantro. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular rice instead of jasmine rice?

Yes, but adjust the cooking time and liquid according to the rice variety. Jasmine rice cooks quickly and has a fragrant flavor that complements the dish.

What can I use instead of shawarma spice blend?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne. Use about 1 tablespoon total.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet with a splash of water to prevent drying out.