SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT
Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that's easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.
Provided by Sarah Copeland
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
- Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
- Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
- Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams
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Karimi Naeem
[email protected]This dish was a little too spicy for me.
Arman Shahriar
[email protected]I'm not a big fan of cumin, but I still enjoyed this dish.
N1MX STICK OUT
[email protected]This dish is a great way to use up leftover chicken.
Shauna Bailey
[email protected]I would recommend serving this dish with rice or potatoes.
Jaycee
[email protected]I love the combination of cumin, paprika, and mint in this dish. It's so flavorful.
OP NLB
[email protected]This dish is perfect for a quick and easy weeknight meal.
Littlez78 UK
[email protected]I've made this dish several times and it always turns out great. It's a keeper!
Peace Bamidele
[email protected]This is my new favorite chicken recipe. It's so flavorful and easy to make.
Galden Sherpa
[email protected]I made this dish for a party and it was a big hit. Everyone loved it.
Naqeeb Tareen
[email protected]I'm not a big fan of cumin, so I used less than the recipe called for. It was still very good.
Munwar Memon
[email protected]This dish is a great way to use up leftover chicken. I had some grilled chicken in the fridge and it worked perfectly.
Lungelo Mpangase
[email protected]I added some extra vegetables to the dish and it turned out great. I think it would also be good with some rice or potatoes.
Hoda Habashy
[email protected]The chicken was a little dry, but the sauce was delicious. I would recommend cooking the chicken for a shorter amount of time.
Mim 0170
[email protected]I love how easy this dish is to make. I was able to get it on the table in under 30 minutes. It's perfect for a weeknight meal.
Alejandro Delgado
[email protected]This dish was a hit with my family! The chicken was cooked perfectly and the cumin, paprika, and mint gave it a delicious flavor. I will definitely be making this again.