Description
This Lemon Herb Chicken Shawarma Casserole is a vibrant, flavorful dish combining marinated chicken thighs with aromatic spices, fresh lemon, tender zucchini, and creamy Arborio rice. Baked to perfection, it delivers a comforting one-pan meal inspired by shawarma flavors, topped with a refreshing cucumber and tomato salad for a bright finish.
Ingredients
Scale
Marinade and Chicken
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1 pound boneless skinless chicken thighs
Casserole Base
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 1/4 cup Arborio rice
- 2 cups low FODMAP chicken stock
- 1/4 cup chopped fresh parsley or mint, divided
Topping/Serve
- 2 small Kirby cucumbers, chopped
- 2 medium plum tomatoes, chopped
- 1 tablespoon olive oil (for topping)
- Salt (to taste for topping)
- 1 tablespoon lemon juice (for topping)
- White sauce (e.g., garlic yogurt sauce), for serving
- Hot sauce, for serving
Instructions
- Marinate the chicken: In a bowl, combine fresh lemon juice, olive oil, sea salt, ground cumin, paprika, turmeric, ground cinnamon, and red pepper flakes. Add the chicken thighs to this marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Prepare the casserole: Preheat your oven to 375°F (190°C). Remove the chicken thighs from the marinade, letting excess drip off. In a large skillet or oven-safe dish, combine the cubed zucchini, Arborio rice, chicken stock, and half of the chopped fresh parsley or mint. Stir gently to mix evenly.
- Assemble and bake: Arrange the marinated chicken thighs on top of the rice and vegetable mixture in the skillet. Place the skillet in the oven and bake uncovered for about 45 minutes, until the rice is tender and the chicken is fully cooked through.
- Prepare the topping: While the casserole bakes, mix the chopped Kirby cucumbers and plum tomatoes in a small bowl. Toss them with olive oil, a pinch of salt, and fresh lemon juice to create a light and refreshing salad topping.
- Optional slicing and presentation: Once the casserole is done, you may slice the chicken thighs and redistribute them over the casserole for a shawarma-style presentation, making it easier to serve and eat.
- Serve: Top the baked casserole with the cucumber and tomato mixture, and serve alongside white sauce (such as a garlicky yogurt sauce) and your favorite hot sauce for added flavor and creaminess.
Notes
- Marinate the chicken for longer if possible, up to 4 hours, for even more flavor.
- If Arborio rice is unavailable, you can substitute with short-grain rice, but cooking times may vary slightly.
- The dish pairs well with a cooling garlic yogurt sauce or tahini-based white sauce.
- Adjust red pepper flakes according to your preferred spice level.
- For a lower sodium version, reduce the salt and use low-sodium chicken stock.
