Description
This Lemon Herb Chicken Shawarma Casserole combines vibrant Middle Eastern flavors with a comforting baked dish. Marinated chicken thighs are layered over a bed of zucchini and Arborio rice, infused with aromatic spices and fresh herbs, then baked to perfection. Topped with a refreshing cucumber and tomato salad, this casserole offers a wholesome and flavorful meal perfect for a family dinner.
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 1 pound boneless skinless chicken thighs
- 1 medium zucchini, cut into 1/2-inch cubes
- 1 1/4 cups Arborio rice
- 2 cups low FODMAP chicken stock
- 1/4 cup chopped fresh parsley or mint, divided
Topping
- 2 small Kirby cucumbers, chopped
- 2 medium plum tomatoes, chopped
- Olive oil (for tossing vegetables, about 1 tablespoon)
- Salt and lemon juice (to taste, for vegetable topping)
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 to create the marinade. Add the boneless skinless chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the casserole base: Preheat your oven to 375°F (190°C). Remove the marinated chicken thighs from the marinade. In a skillet or oven-safe baking dish, mix together the diced zucchini, Arborio rice, low FODMAP chicken stock, and half of the chopped fresh parsley or mint. This mixture will serve as the flavorful base of the casserole.
- Assemble and bake: Arrange the marinated chicken thighs on top of the rice and zucchini mixture evenly. Place the skillet or baking dish in the preheated oven and bake for approximately 45 minutes, or until the chicken is fully cooked and the rice is tender and has absorbed the liquid.
- Prepare the topping: While the casserole is baking, toss the chopped Kirby cucumbers and plum tomatoes with a drizzle of olive oil, a pinch of salt, and a splash of fresh lemon juice. This fresh vegetable topping adds a crisp and tangy contrast to the baked casserole.
- Serve: Once the casserole is done baking, optionally slice the chicken thighs into shawarma-style strips. Top the casserole with the cucumber-tomato mixture. Serve warm, accompanied by your choice of white sauce and hot sauce for an extra burst of flavor.
Notes
- Marinate the chicken for longer (up to 2 hours) to deepen the flavors.
- Use skinless chicken thighs for juicier, more flavorful meat.
- Arborio rice creates a creamy texture; you can substitute with other short-grain rice if preferred.
- Low FODMAP chicken stock is recommended for sensitive digestion, but regular chicken broth can be used.
- Fresh herbs like parsley or mint add brightness—feel free to mix or substitute according to preference.
- Serve with yogurt-based white sauce for a cooling effect alongside the spiced chicken.
