Baked Shish Tawook Chicken and Rice
A delicious and satisfying dish perfect for family dinners or gatherings, featuring rich flavors from a marinade and rice that absorbs tasty juices.
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.
Notes
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. If you have leftovers, store them in an airtight container in the fridge for 3-4 days. To reheat, place the dish in the oven or microwave until warmed through.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 38gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 2g
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