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Chicken Shawarma Rice Bake with Garlic Yogurt Sauce

Chicken shawarma rice bake cooks spiced chicken thighs and long-grain rice together in one 9x13-inch dish. Serve it with a cool garlic yogurt sauce for a creamy, tangy contrast.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Garlic yogurt sauce
  • 1 cup Greek yogurt plain whole-milk
  • 1 cloves garlic small, finely grated
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp fresh dill chopped
Rice bake
  • 1 tbsp olive oil divided
  • 2 cups white rice long-grain
  • 1 yellow onion medium, finely chopped
  • 3 cups chicken broth low-sodium, warmed
  • 2 tsp ground cumin divided
  • 2 tsp paprika divided
  • 1 tsp ground coriander divided
  • 1 tsp ground turmeric divided
  • 0.5 tsp ground cinnamon divided
  • 0.5 tsp ground allspice divided
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1.5 lb chicken thighs boneless, skinless

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the garlic yogurt sauce
  1. Stir together the yogurt, garlic, lemon juice, water, and dill in a small bowl.
  2. Cover and refrigerate the sauce while you prepare the bake.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Use 1 teaspoon of the olive oil to grease a 9x13-inch baking dish.
  3. Rinse the rice under cold water until the water runs mostly clear, then drain well.
  4. Stir the rice, onion, warmed broth, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper in the prepared dish.
  5. Toss the chicken thighs with the remaining 2 teaspoons olive oil, remaining 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
  6. Arrange the chicken thighs in one layer over the rice.
  7. Cover the dish tightly with foil.
  8. Bake covered for 45-55 minutes, until the rice is tender, the liquid is absorbed, and the thickest part of a chicken thigh reaches 165°F; if needed, re-cover and bake in 5-minute increments.
  9. Let the bake rest, covered, for 10 minutes.
  10. Fluff the rice around the chicken with a fork.
  11. Serve with the garlic yogurt sauce.

Notes

For the best texture, keep the dish tightly covered while baking and check that the thickest part of a thigh reaches 165°F. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free option, use plain dairy-free yogurt in the sauce.