SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT
Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that's easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.
Provided by Sarah Copeland
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
- Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
- Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
- Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams
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[email protected]This skillet chicken dish is a great way to get your kids to eat their vegetables. The cumin, paprika, and mint give the chicken a delicious flavor that kids love. I served it with a side of roasted carrots and broccoli, and my kids ate it all up.
GLOBAL NEWS
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the flavorful chicken and the crispy skin. I will definitely be making this again for my next party.
Sembuubi Emmanuel
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Okot Trevor
[email protected]This dish was a bit too spicy for my taste, but I think that's just because I'm not used to cumin and paprika. Other than that, it was a great recipe. The chicken was cooked perfectly and the sauce was flavorful. I'll definitely be making it again, b
Pimp Panda
[email protected]I'm not a huge fan of chicken, but this dish was actually really good! The cumin, paprika, and mint gave the chicken a really nice flavor. I also liked the crispy skin. I served it with a side of mashed potatoes and it was a great meal.
Umair Saifullah
[email protected]This skillet chicken dish is a great way to use up leftover chicken. I made it with a rotisserie chicken and it turned out great. The cumin, paprika, and mint gave the chicken a new lease on life. I served it with a side of rice and vegetables, and i
Sharon Respass
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Muazzum Shah
[email protected]Not bad! The chicken was a bit dry, but the flavors were on point. I think I'll try cooking it in a slower cooker next time to see if that helps.
Laura L. Ryland
[email protected]This recipe was easy to follow and the end result was delicious! The chicken was cooked perfectly and the spices were well-balanced. I served it with a side of roasted vegetables and it was a complete meal. I will definitely be making this again.
max dom
[email protected]I made this dish last night and it was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and aromatic. I especially loved the crispy skin on the chicken. I will definitely be making this again.
Muhammad Noor
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Kgothatso Mabunda
[email protected]This dish is a great way to spice up your weeknight dinner routine. The chicken is cooked in a flavorful sauce made with cumin, paprika, and mint, and it's served over a bed of rice. The dish is easy to make and can be tailored to your own taste pref
Mary Dufresne
[email protected]Meh, it was okay. The chicken was a bit dry and the spices were not as flavorful as I had hoped. I think I'll try a different recipe next time.
TabshaAnaya Fayz
[email protected]This skillet chicken dish is a must-try for anyone who loves flavorful and easy-to-make meals. The cumin, paprika, and mint create a vibrant and aromatic blend of spices that permeates the tender chicken. The crispy skin adds a delightful textural co
Jafar Jee
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Joseph Field
[email protected]I'm not usually a fan of cumin, but this dish changed my mind. The cumin and paprika complemented each other perfectly, creating a warm and inviting flavor. The mint added a refreshing touch that balanced out the spices nicely. The chicken was moist
Tha MASTER
[email protected]This skillet chicken dish was an absolute delight! The cumin, paprika, and mint created a wonderfully fragrant and flavorful combination. The chicken was cooked to perfection, tender and juicy. I especially loved the crispy skin. I served it with a s