One Pot Chicken Shawarma Rice

It’s been a little over a year since Natasha and I have been (married and) living together. I think it’s safe to say that that’s how long we’ve also been cooking dinners together as well. If there’s one thing Natasha and I have truly mastered in our time living together, it’s the fine art of debating what to eat for dinner. Some nights, we get it right on the first try. Other nights, well… let’s just say a quick pasta has saved us more times than we’d like to admit.

We know meal planning can feel like a chore, but it doesn’t have to be! With this series, we’re sharing recipes that are easy to put together but still feel special—perfect for solo meals, cozy date nights, or a laid-back games night with friends. We’re sharing fun and delicious recipes that will make every day memorable for you!

One of our favorite weeknight hacks? One-pot meals that pack in all the flavor with minimal effort. And this Shawarma Rice is exactly that—warm, comforting, and loaded with the bold, smoky flavors of your favorite Middle Eastern dish, but without the hassle of assembling a full shawarma wrap.

And, it’s a perfectly balanced meal in two ways.

1. Protein from the chicken, carbs from the rice, healthy fats from the yogurt, and freshness from the zingy salad. 

2. Every bite is creamy, tangy, meaty, and fresh—basically, everything you’d want in a single spoonful.

I hope you enjoy it as much as we did, and as always, Happy Cooking!

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Recipe

For Salad

1 sliced cucumber

¼ cup chopped jalapeno

1 bunch roughly chopped coriander

½ sliced bell peppers

1 pomegranate (optional)

Juice of 1 lemon

1 tbsp olive oil

For Tahini Yogurt dip

Tahini: 3 tbsp

Yogurt: 250 gm hung

For Shawarma Rice

4 tbsp sumac

2 tsp paprika

2 tsp cumin

Juice of 1 lemon

1 tsp turmeric

1 cup rice

500 gm chicken thigh (replace with Cauliflower for a veggie version)

1 chopped onion

3 cloves chopped garlic

Salt to taste

Method

1. Marinate the Chicken
   In a bowl, mix the chicken thighs with sumac, paprika, cumin, lemon juice, turmeric, and salt. Let it marinate for at least 20 minutes (longer if you have time, for extra flavor!).

2. Cook the Chicken
   Heat a pan with a little oil and sear the marinated chicken on both sides until golden brown. Remove from the pan and set aside.

3. Build the Rice Base
   In the same pan, add the chopped onions and garlic. Sauté until fragrant and slightly caramelized. Stir in the rice, turmeric, and 1½ cups of water. Bring to a boil, then cover and simmer for 15-20 minutes on low heat until the rice is nearly cooked.

4. Bring it All Together
   Nestle the seared chicken back on top of the rice, cover, and cook for another 7-8 minutes until the chicken is cooked through and the rice is fluffy. Remove the chicken, slice it into strips, and set aside.

5. Prepare the Salad
   In a bowl, toss together the cucumber, jalapeños, coriander, bell peppers, and pomegranate. Drizzle with lemon juice and olive oil, then mix well.

6. Make the Tahini Yogurt Dip
   Whisk the tahini until smooth, then fold in the hung yogurt. Mix until creamy and well combined.

7. Assemble & Serve
   Spoon the shawarma rice onto a plate, top with the sliced chicken, and add a generous dollop of the tahini yogurt dip. Serve with a heap of the fresh salad on the side.

Enjoy this one-pot comfort meal that’s packed with flavor, texture, and all the right kinds of yummies!