A while ago, my mom shared with me a one pot chicken shwarma recipe. It was absolutely divine and got me thinking about one pot cooking. It takes the “timing” issue out of cooking, which is especially important when cooking for company. This dish is spicy and flavorful and definitely one of the recipe creations I am proud of. It makes a large amount, but the recipe can easily be cut in half.
First you are going to make a curry paste to rub on your chicken thighs. Combine dry mustard powder with ground coriander, ground cumin, red chili flakes, paprika, minced garlic, minced ginger, malt vinegar and vegetable oil. Stir until a paste is formed and rub it into all sides of the chicken thighs. Cover and refrigerate for 2-3 hours.
When you’re ready to start cooking, preheat the oven to 350 degrees.
In a large, deep skillet heat about 1 tbsp. of vegetable oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.
Cook the onions in the oil until translucent. Add in the rice and stir to coat the rice grains in the oil.
Add in the chicken stock, garbanzo beans, chopped tomatoes, and tomato paste. Stir to combine. Add the chicken back into the pan. Bring to a simmer.
Cover and place in the preheated oven. Cooked covered for 35 minutes. Remove the cover and cook for an additional 10 minutes or until the chicken is cooked through.
Garnish with chopped cilantro leaves and enjoy!
- 1 tbsp dry mustard
- 4 tsp ground coriander
- 2 1/2 tsp ground cumin
- 1 tsp red chili flakes
- 1 tbsp paprika
- 3 cloves garlic minced
- 2 inches ginger minced
- 1 tbsp malt vinegar
- 1 tbsp vegetable oil
- 1 small onion chopped
- 2 cups basmati rice
- 6 oz can tomato paste
- 28 oz can chopped tomatoes
- 14 oz can garbanzo beans
- 8 small chicken thighs
- 2 cups chicken stock
- cilantro leaves chopped for garnish
Mix the first 9 ingredients together to form a paste. Rub onto the chicken pieces. Allow to marinate in the fridge for 2-3 hours.
In a large, deep saucepan heat about 1 tbsp. of vegetable oil. Brown the chicken on both sides. Remove the chicken from the pan and set aside.
Add the onion to the pan and cook until translucent.
Add the rice to the pan and stir to coat the rice grains with the oil.
Add the chicken stock, tomato paste, chopped tomatoes, and garbanzo beans to the pan. Stir to combine.
Add the chicken back into the pan and bring everything to a simmer.
Cover and place in a 350 degree oven for 35 minutes. Then remove cover and cook for an additional 10 minutes or until chicken is cooked through.
Garnish with cilantro and serve. Enjoy!