Shwarma Marinated Rice Chicken Plate Recipe

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.

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.

Rinse Rice

Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

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

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).

Rest Chicken

Once cooked, remove chicken from the heat and let it rest for 5 minutes before slicing.

Toast Almonds

In a skillet, melt the butter over medium heat. Add the sliced almonds and toast them until golden brown, stirring frequently. Season with salt to taste.

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.