Two of my favourite Middle Eastern foods baked together in one pan!
My family will rib me for sharing yet another Middle Eastern recipe.
And yet another one skillet recipe!
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I love that they have no control over what I post.
Unlike deciding the menu for our regular family dinners.
Absolute undeniable evidence that I was born into a foodie family!
Chicken Shawarma is one of my most requested recipes.
By my friends, that is.
No one in my family has ever asked me for this recipe.
Its a matter of principle.
I wonder if anyone in my family has used the recipe?
Just a handful of spices packs a serious punch!
And it is spices that I always have in stock cumin, coriander, paprika and cardamon.
So it was just a matter of time before I created a one pot version of Chicken Shawarma.
Well, not one pot.
At least, thats what I used, but it can definitely be made in a pot too!
In fact, this is ideal to make in a dutch oven.
So basically, the rice is being cooked with thebeststock in the world!
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Well actually, thats just a blatant lie.
Im not passing on the chicken.
Because the spice rub for the chicken is so intense, it isnt necessary to marinate for very long.
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Though it certainly would benefit from marinating overnight.
I consider this Baked Chicken Shawarma and Rice to be my midweek version.
Were half way through the week!
Back Friday with something delish for the weekend.
