One Pot Shawarma Chicken and Rice Recipe

Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne pepper (if using), salt, and pepper. Add the chicken thighs and toss to coat. Let it marinate for at least 30 minutes.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the marinated chicken on both sides until browned. Remove the chicken from the pot and set it aside.
Sauté the Vegetables: In the same pot, sauté the chopped onions and diced bell pepper for 3-4 minutes, until softened.
Toast the Rice: Add the rinsed rice, ground turmeric, ground cumin, and ground coriander to the pot. Toast for 2 minutes, stirring occasionally, to coat the rice in the spices.
Cook the Rice: Pour in the chicken broth, stir to combine, and bring it to a boil. Return the seared chicken to the pot, skin-side up. Lower the heat, cover, and simmer for 20-25 minutes, until the rice is tender and the chicken is fully cooked.
Rest and Serve: Let the dish rest for 5 minutes after cooking. Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve.
Serving and Storage Tips: