Easy Chicken Shawarma Casserole
The ultimate comfort food, this Easy Chicken Shawarma Casserole is a flavorful twist on a classic dish. Bursting with spices and fresh ingredients, it makes an easy weeknight dinner that everyone will love. Try it tonight for a hearty and satisfying meal!
Equipment
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- 1 pound boneless skinless chicken thighs
- 1 medium zucchini cut into ½-inch cubes
- 1 ¼ cup Arborio rice
- 2 cups low FODMAP chicken stock
- ¼ cup chopped fresh parsley or mint divided
- 2 small Kirby cucumbers chopped (for serving)
- 2 medium plum tomatoes chopped (for serving)
Instructions
- Marinate the chicken: In a large bowl, combine the lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, ground cinnamon, and red pepper flakes. Whisk together until well blended. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 12 hours for maximum flavor.
- Preheat your oven to 400 degrees F (200 degrees C). This ensures that your casserole will bake evenly and develop a beautiful color.
- Remove the marinated chicken from the refrigerator, shaking off any excess marinade. Place it on a plate while you prepare the rest of the casserole.
- In the same bowl with the leftover marinade, add the chopped zucchini, Arborio rice, chicken stock, and half of the chopped parsley or mint. Carefully fold the ingredients together, ensuring everything is well mixed.
- Transfer the mixture to a 15-inch oven-proof skillet or a 9 x 13 casserole dish. Spread the mixture in an even layer, making sure the rice and vegetables are evenly distributed.
- Nestle the marinated chicken thighs in the rice mixture. This allows the chicken to infuse its flavor into the rice as it cooks.
- Place the casserole in the preheated oven and bake for 45 minutes, or until the rice is tender and most of the liquid has been absorbed. The chicken should be cooked through and slightly golden on the outside.
- After baking, remove the casserole from the oven and allow it to rest for 5 minutes. This helps the flavors settle and makes it easier to serve.
- While the casserole is resting, prepare your topping. In a bowl, toss the chopped cucumbers and tomatoes with a drizzle of olive oil and a sprinkle of salt. You can also add a splash of lemon juice if you like.
- Optional: If you prefer to serve the chicken in a more traditional shawarma style, remove it from the casserole, thinly slice it, and then return it to the pan.
- Finally, scatter the cucumber-tomato topping over the casserole and serve alongside your favorite white sauce and hot sauce. Enjoy!
Notes
- Tip 1: Storage: Store any leftovers in an airtight container in the fridge for up to three days.
- Tip 2: Freezing: This casserole freezes well. Just wrap it tightly and store it for up to three months.
- Tip 3: Pairing: Serve with a side of warm pita bread, hummus, or a light salad to balance the richness.
- Tip 4: Variations: Experiment with other vegetables, like bell peppers or carrots, for added sweetness and color.
- Tip 5: Make it spicy: For those who enjoy heat, add extra red pepper flakes or some diced jalapeños to the marinade.