Shwarma Marinated Rice Chicken Plate Recipe
Recipe information
Make Shwarma Marinated Rice Chicken Plate in just 1h 30m. (with rice and 1 Side almonds)
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Ingredients
Chicken Marinade
Rice
Almond Side
Marinate Chicken
1. Prepare Marinade
In a bowl, combine minced garlic, ground cumin, ground coriander, paprika, ground turmeric, cinnamon, salt, black pepper, olive oil, and lemon juice. Mix well until a paste forms.
2. Marinate Chicken
Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook Rice
3. Rinse Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
4. Cook Rice
In a saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cook Chicken
5. Cook Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 75°C/165°F).
6. Rest Chicken
Once cooked, remove chicken from the heat and let it rest for 5 minutes before slicing.
Prepare Almond Side
Serve
8. Plate the Dish
On a serving plate, layer the cooked rice, sliced chicken, and toasted almonds. Serve hot and enjoy your Shawarma Marinated Rice Chicken Plate.
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