Description
This Lemon Herb Chicken Shawarma Casserole combines vibrant Middle Eastern spices with tender chicken thighs and creamy Arborio rice. Marinated in a blend of lemon juice, olive oil, and aromatic spices, the chicken is baked atop a mixture of zucchini, rice, and chicken stock for a comforting one-pan meal. Fresh cucumber and tomato salad adds a refreshing, tangy finish, perfect for a flavorful family dinner inspired by classic shawarma flavors.
Ingredients
Scale
Marinade and Chicken
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1 pound boneless skinless chicken thighs
Rice and Vegetables
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 1/4 cups Arborio rice
- 2 cups low FODMAP chicken stock
- 1/4 cup chopped fresh parsley or mint, divided
Topping and Serving
- 2 small Kirby cucumbers, chopped
- 2 medium plum tomatoes, chopped
- Additional olive oil, sea salt, and fresh lemon juice (for tossing vegetables)
- White sauce and hot sauce (for serving)
Instructions
- Marinate the chicken: In a bowl, combine fresh lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, cinnamon, and red pepper flakes. Add the boneless skinless chicken thighs to the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse into the chicken.
- Prepare the casserole mixture: Remove the chicken from the marinade. In a skillet or baking dish, combine the diced zucchini, Arborio rice, low FODMAP chicken stock, and half of the chopped fresh parsley or mint. Stir gently to mix all the ingredients evenly.
- Assemble and bake: Arrange the marinated chicken thighs on top of the rice and vegetable mixture in the skillet. Place the skillet in a preheated oven and bake at 375°F (190°C) for 45 minutes, or until the chicken is cooked through and the rice is tender and creamy.
- Prepare the topping: While the casserole bakes, toss the chopped Kirby cucumbers and plum tomatoes with a drizzle of olive oil, a pinch of sea salt, and a splash of fresh lemon juice. Mix well to combine for a fresh, tangy salad topping.
- Optional presentation: For a shawarma-style presentation, slice the baked chicken thighs after cooking and return the pieces to the casserole, distributing them evenly over the rice and vegetables.
- Serve: Remove the casserole from the oven and top it with the prepared cucumber and tomato mixture. Serve immediately alongside white sauce and hot sauce for added flavor and heat.
Notes
- Marinating the chicken for longer than 30 minutes, up to 2 hours, will enhance the flavor even more.
- Arborio rice is used here for its creamy texture; you can substitute with short-grain rice if Arborio is unavailable, but cooking times may vary.
- Using low FODMAP chicken stock makes this dish suitable for those with sensitive digestion, but regular chicken stock works well too.
- For extra crispiness, broil the chicken for 2-3 minutes at the end of baking.
- Serve with a side of garlic yogurt sauce or tahini for authentic Middle Eastern flavors.
