Chicken Shawarma Skillet with Cucumber Yogurt Sauce
An aromatic, spiced chicken dish inspired by Middle Eastern flavors. Succulent chicken thighs are marinated in a fragrant blend of spices and cooked to perfection in a skillet. Served with fluffy couscous, this one-pan wonder boasts a harmonious balance of warm, savory chicken, cool, creamy yogurt sauce, and bright, crunchy vegetables. A true celebration of texture and flavor.
Ingredients
- •4 boneless, skinless chicken thighs
- •1 cup couscous
- •1 cup chicken broth
- •1 onion, thinly sliced
- •2 cloves garlic, minced
- •1 tsp cumin
- •1 tsp coriander
- •1 tsp turmeric
- •1 tsp paprika
- •1/2 tsp cinnamon
- •Salt and pepper to taste
- •3 tbsp olive oil
- •Optional: Cucumber yogurt sauce (1/2 cup plain Greek yogurt, 1/2 cucumber, 1 clove garlic, salt, pepper)
- •Optional: Fresh parsley and lemon wedges for garnish
Dietary Info
Instructions
- 1
In a bowl, combine spices, minced garlic, 2 tbsp olive oil, and chicken thighs. Marinate for 15 minutes.
- 2
Heat remaining oil in a large skillet over medium heat. Add onion and cook until softened (~5 min).
- 3
Add marinated chicken to the skillet and cook until browned (~8 min per side). Remove chicken and onions from skillet.
- 4
Add couscous and chicken broth to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 5 minutes or until liquid is absorbed.
- 5
Fluff couscous with a fork. Slice chicken and serve over couscous with onions.
- 6
Top with cucumber yogurt sauce (optional) and garnish with fresh parsley and lemon wedges (optional).
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