Why Make This Recipe
Baked Shish Tawook Chicken and Rice is a delicious and satisfying dish perfect for family dinners or gatherings. The marinade gives the chicken a rich flavor, while the rice absorbs all the tasty juices. This meal is easy to prepare and requires minimal effort, making it ideal for busy weeknights. With simple ingredients and a straightforward cooking process, it’s an excellent recipe for both beginners and experienced cooks.
How to Make Baked Shish Tawook Chicken and Rice
Ingredients
- 3 pounds boneless skinless chicken breast, cut into large chunks
- 1/2 cup plain whole milk yogurt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 3/4 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup rice
- 1 cup vegetable or chicken broth
Directions
- Begin by placing the chicken, yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, cinnamon, oregano, ginger, salt, and pepper in a large oven-safe baking dish.
- Mix everything together well and let it marinate in the fridge for at least 1 hour. For deeper flavor, you can marinate it for up to 24 hours.
- Preheat your oven to 375°F when you’re ready to cook.
- Add the rice and vegetable or chicken broth to the marinated chicken and toss everything to combine.
- Cover the dish with foil and bake for 35 minutes.
- After 35 minutes, remove the foil and gently toss the rice and chicken. Return the dish to the oven, uncovered, for an additional 20-25 minutes, or until the liquid is absorbed and the chicken looks golden.
- Allow the dish to rest for a few minutes before serving. You can add extra yogurt on the side if you like.
How to Serve Baked Shish Tawook Chicken and Rice
Serve the baked chicken and rice hot from the oven. This dish pairs well with a side of yogurt for dipping or drizzling. You might also add a simple salad or some roasted vegetables for a complete meal.
How to Store Baked Shish Tawook Chicken and Rice
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for 3-4 days. To reheat, simply place the dish in the oven or microwave until warmed through.
Tips to Make Baked Shish Tawook Chicken and Rice
- For extra flavor, consider adding a pinch of saffron to the rice before cooking.
- Make sure to cover the dish tightly with foil while baking to keep the chicken moist.
- Adjust the spices according to your taste; feel free to add more or less based on your preference.
Variation
You can easily customize this recipe by adding vegetables like bell peppers or carrots. Just mix them in with the chicken and rice before baking for a one-pot meal.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well for this recipe and will add more flavor and tenderness.
2. Can I prepare this dish in advance?
Absolutely! You can marinate the chicken the night before and assemble the dish the next day before baking.
3. What can I serve with this dish?
This meal goes great with a simple salad, hummus, or tabbouleh for added freshness and contrast.
Baked Shish Tawook Chicken and Rice
Ingredients
For the Marinade
- 3 pounds boneless skinless chicken breast, cut into large chunks
- 1/2 cup plain whole milk yogurt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 3/4 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 cup rice
- 1 cup vegetable or chicken broth
Instructions
Preparation
- Place the chicken, yogurt, lemon juice, olive oil, minced garlic, tomato paste, paprika, cinnamon, oregano, ginger, salt, and pepper in a large oven-safe baking dish.
- Mix everything together well and let it marinate in the fridge for at least 1 hour. For deeper flavor, you can marinate it for up to 24 hours.
Cooking
- Preheat your oven to 375°F (190°C).
- Add the rice and vegetable or chicken broth to the marinated chicken and toss everything to combine.
- Cover the dish with foil and bake for 35 minutes.
- After 35 minutes, remove the foil and gently toss the rice and chicken. Return the dish to the oven, uncovered, for an additional 20-25 minutes, or until the liquid is absorbed and the chicken looks golden.
- Allow the dish to rest for a few minutes before serving.