One skillet chicken schwarma and rice

Ingredients

SPICE RUB

• 1 large garlic clove, minced
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp smoked paprika
• 1 tsp cayenne pepper 
• 1/2 tsp salt
• Black pepper
• 3 tbsp lemon juice

CHICKEN AND RICE

• 5 chicken thigh fillets
• 1/2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups long grain rice 
• 1 1/2 cups chicken broth 
• 2 cups water
• 3/4 - 1 tsp salt
• Black pepper
• 1 1/2 tsp cardamon powder
• 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
• 14 oz can chickpeas, drained
• 1/4 cup raisins (optional)

Instructions

• Preheat oven to 350F.
• Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
• Optional: Marinate for at least 1 hour, up to 24 hours. (
• Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
• Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
• Add garlic and onion. Cook for 2 minutes until translucent.
• Add rice and stir so the grains are coated in oil and become a bit translucent.
• Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
• Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
• Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
• Remove from the oven. Let it rest for 5 minutes.
• Remove chicken from the rice and mix the rice quickly.