Originally a Middle Eastern dish, this Chicken Shawarma is made in a skillet and cooked directly with the rice turning it into a flavorful mixed rice dish

Preparation time: 35 minutes (without marinating time)

What you need:

2 lime (or lemons), juiced

6 tablespoons oil (olive oil if you have, sesame oil add a nice flavor)

6 garlic cloves, chopped

1 ½ teaspoons salt

1 teaspoon black pepper

2 teaspoons cumin

2 teaspoons paprika powder

½ teaspoon turmeric

1 ½ pounds chicken breast (you can also use chicken thighs, about 4)

1 large onion, chopped

1 red or yellow pepper, cut into small squares

1 ½ cups (300 g) long-grain white or brown rice

3 cups (720ml) boiling water

1 cinnamon stick

½ cup (75g) raisins (dried cranberries are also nice)

½ bunch of fresh mint, chopped (can be substituted with cilantro

 Plain yogurt, for serving

How to do it:

Cut chicken breast into thin slices

Combine the lemon juice, 5 tablespoon olive oil, garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a medium bowl (or plastic container) and add chicken. Mix well so the chicken is well coated. Cover and set aside for at least 30 minutes. Ideally, refrigerate overnight.

Heat 1 tablespoon of oil in a large skillet (or pot) over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden. Put on a plate and set aside.

Add the onion to the pan and stir to coat. Decrease heat to medium and cook until golden, about 4 minutes. Add peppers, cook for another 3 minutes. Add a bit water if too sticky to the bottom of the pan.

Add the rice and remaining salt and stir to coat. Add the water; stir, cover and cook until the liquid is partly absorbed, about 10 minutes.

Add cinnamon stick, raisins and chicken (with the juices), and continue cooking, covered, over low to medium heat, until the rice is done and the chicken is tender, about 20 minutes more.

Remove from the heat and scatter the mint/cilantro/parsley on top. Serve warm, with yogurt.

Enjoy!

The picture above shows the dish with some extra spinach leaves which I had left and added. Feel free to add any other veggies – it’s your dish!