One-Pan Shawarma Chicken and Rice with Cilantro Yogurt Sauce

This one-pan shawarma-spiced chicken and rice is a quick and flavorful dinner that brings the taste of the Middle East to your table. Juicy chicken cutlets are seasoned with a fragrant shawarma spice blend, then cooked alongside carrots, garlic and golden raisins. The rice absorbs all the savory flavors, while a squeeze of fresh lemon and a drizzle of cilantro yogurt sauce brighten every bite.

Topped with crunchy sliced almonds and fresh cilantro, this dish is as beautiful as it is delicious. Best of all, everything cooks in a single pan, making cleanup a breeze. Perfect for busy weeknights when you want something special without the fuss.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken dry with paper towels. Season all over with 1 teaspoon of the shawarma spice blend, salt and pepper. (Reserve the remaining spice blend.) Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer the chicken to a plate and set aside. Reserve the pan.
2. While the chicken cooks, wash and dry all produce. Trim, peel and dice the carrots into ½-inch pieces. Peel and mince the garlic. Finely chop the cilantro. Quarter the lemon.
3. Heat a drizzle of oil in the reserved pan over medium-high heat. Add the carrots in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes.
4. Add another drizzle of oil to the pan with the carrots. Add the garlic, golden raisins, remaining shawarma spice blend and ½ teaspoon salt. Cook until fragrant, about 1 minute. Stir in 1½ cups water, the jasmine rice and the chicken stock concentrates. Bring to a boil and cook, stirring occasionally, until the liquid has reduced by half, 3-4 minutes. Cover the pan, reduce the heat to low and cook until the rice is tender, 15-18 minutes. (If the mixture seems dry, add a splash of water.) Remove the pan from the heat and return the chicken to the pan. Let stand for 3 minutes to warm through.
5. While the rice cooks, make the sauce: In a small bowl, combine the yogurt, sour cream and half of the chopped cilantro. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Season with salt and pepper to taste.
6. Transfer the chicken to a cutting board and slice crosswise. Fluff the rice mixture with a fork and stir in a generous squeeze of lemon juice to taste. Divide the rice mixture between bowls. Top with the sliced chicken, garnish with the sliced almonds and remaining cilantro and drizzle with the yogurt sauce. Squeeze any remaining lemon wedges over the bowls to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and water amount according to the rice package instructions.

What can I use instead of chicken cutlets?

Boneless, skinless chicken breasts or thighs work well. Slice them in half horizontally if they are thick to ensure even cooking.

Is this recipe gluten-free?

Yes, as written, this recipe is gluten-free. Be sure to check that your chicken stock concentrate is gluten-free if you have sensitivities.