Kitchen notes · a little help before you start
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf brings together ground coriander, cumin, and ground cardamom. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Original yield
- Serves 4
- Ingredients
- 21 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Middle Eastern
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Ground coriander
Look at how this ingredient comes into the method: Serve, garnished with cilantro/coriander and parsley if desired.
Cumin
Look at how this ingredient comes into the method: Preheat oven to 180C/350F.
Ground cardamom
Look at how this ingredient comes into the method: Preheat oven to 180C/350F.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 13 steps completeMake room for One Skillet Oven Baked Chicken Shawarma and Rice Pilaf
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: I also like to serve it with a bit of plain yoghurt. (Note 4) Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the oven and skillet. Read the first preparation step before you get going: Preheat oven to 180C/350F.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
