Skillet Chicken With Cumin, Paprika and Mint

Name: Skillet Chicken With Cumin, Paprika and Mint
Total time: 50 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 2 lemons, juiced; 1/3 cup olive oil; 6 garlic cloves, peeled and smashed; 1 1/2 teaspoon kosher salt; 1 teaspoon black pepper; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1/2 teaspoon ground turmeric; 1 1/2 pounds bone-in, skin-on chicken thighs (about 4); 1 yellow onion, peeled and chopped; 1 1/2 cups long-grain white or sprouted short-grain brown rice; 2 3/4 cups boiling water; 1 cinnamon stick; 1/2 cup raisins; 1/2 cup chopped fresh mint, for serving; 2 tablespoons chopped fresh parsley, for serving; Plain yogurt, for serving; Lime wedges, for serving

By Sarah Copeland

Total Time: 50 minutes, plus marinating
Rating: 5(1,356)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2lemons, juiced
⅓cup olive oil
6garlic cloves, peeled and smashed
1½teaspoon kosher salt
1teaspoon black pepper
2teaspoons ground cumin
2teaspoons ground paprika
½teaspoon ground turmeric
1½pounds bone-in, skin-on chicken thighs (about 4)
1yellow onion, peeled and chopped
1½cups long-grain white or sprouted short-grain brown rice
2¾cups boiling water
1cinnamon stick
½cup raisins
½cup chopped fresh mint, for serving
2tablespoons chopped fresh parsley, for serving
Plain yogurt, for serving
Lime wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
Combine the lemon juice, ¼ 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.
Step 2
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.
Step 3
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.
Step 4
Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

Tip

Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.

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Ratings

5 out of 5

1,356 user ratings

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Comments

Cathie6 years ago

This is a good idea, but it needs help. I used basmati rice and chicken broth to boost flavor as well as adding the marinade to the rice. Also, I used half-hot paprika for half the paprika and smoked paprika for the remaining portion. I might add Aleppo pepper next time. I used golden raisins and reduced the quantity slightly. It was too fruity with the entire amount. It doesn’t need lime if you add the marinade to the rice, it’s plenty tart. The yoghurt is a nice, creamy addition.

Will6 years ago

Delicious, but way underseasoned! I salted the chicken aggressively on both sides and set it aside for a few minutes before marinading, in addition to salting the marinade to taste. I also added a full teaspoon kosher salt along with the boiling water and a ladle or two of the leftover marinade. The herbs and yogurt really bring this to life as well so don't skip them!

Rachel6 years ago

Very tasty. Use chicken broth instead of water and add the marinade to the rice.

KR2 weeks ago

this is a compromise like most one-pot meals -- not bad but I would not make this again without heavy modifications

M2 months ago

One of my favorite NYT recipes, with these adjustments from the comments: Salt chicken before marinading Add edcouple scoops of Greek yoghurt and pinch of cayenne to marinade Add garlic from marinade with onions Use basmati rice Use chicken broth instead of water Add marinade back in with the rice Simmer the rice, covered, with the cinnamon stick and raisins for 10 mins, then put the rice and chicken into a 400 degree oven for 35 mins Add salt, pepper, and micro-planed garlic to the yogurt

I Love to Cook2 months ago

I also felt this was under seasoned. I actually used marinade in rice also and that helped a bit but seemed a little bland so had to add some additional herbs. Nice dish but not great.

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