One Pan Chicken Shawarma and Rice

Ingredients:

• 4-5 chicken thighs, bone off, skin on
• ¼ cup Greek yogurt
• Juice of 1 lemon
• 1 teaspoon EACH ground cumin, ground coriander, chili powder, salt
• ½ teaspoon EACH 7 spice or spice, ground cinnamon, turmeric, garlic powder, black pepper
• 2 Tablespoons avocado or light olive oil
• 1/2 cup diced onion
• 4-5 cloves of garlic, minced
• 1 cup Jasmine or basmati rice, uncooked
• 2 cups chicken stock or water
• Tomato, cucumber, olives, cilantro for final touches

Directions:

1. Prep: Wash basmati rice under cold water until it runs clear. Cover with water and soak while you prepare everything else. Combine all the spices in a small bowl.
2. Marinate: Add the chicken to a medium bowl, along with ¼ cup yogurt, lemon juice, and half the spice mixture. Mix until the chicken is fully coated.
3. Sear Chicken: Heat oil in a large heavy-duty pan over medium-high heat and cook chicken 4-5 minutes per side or until charred. Remove from heat and set aside. To the same pan, add the onion. Cook down the onion for 3-4 minutes or until wilted then add the garlic and saute for a few seconds or until fragrant.
4. Cook Rice: Drain the rice and add it to the pan along with the remaining spices. Saute rice and spices for about 2 minutes then add in the chicken stock or water. Return the chicken along with any juices to the pan and bring the mixture to a boil. Cover the pan, lower the heat to the lowest setting and cook for 20 minutes. Be sure not to open the pan as the rice needs the steam to cook.
5. After 20 minutes, turn off the heat, leave the pan covered, and allow it to sit for another 5 minutes. 
6. Sprinkle with cilantro, tomatoes, cucumber, olives, etc