Israeli Chicken Shwarma and Rice Pilaf

“When the family got a hankering for Israeli food, this mommy made chicken shwarma and rice pilaf on a skillet. (Chickpeas, raisins and pinenuts hidden beneath the chicken) With no kosher restaurants/shops nearby, I have to prepare all the food this household consumes.”

— Devorah van Coppenhagen, Australia

Ingredients:

Chicken spices:

• garlic cloves (3 or 5 large ones), minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 tsp ground cardamom
• 1.5 tsp Hungarian sweet paprika
• cayenne pepper (optional)
• salt + pepper
• 3-4 tbsp lemon juice

Mix all of the above, slather it all over your chicken pieces (bone in, skin on; in total weighing approx. 1kg) Refrigerate your chicken overnight (or 1 to 1.5 hour if you’re in a rush)

Rest of ingredients:

• Galilee Green olive oil
• 1 small-medium onion (or sub it with shallot or spring onion/scallion or leek)
• 3-5 garlic cloves, minced
• 1.5 cups long grain/medium grain/jasmine/basmati rice (DO NOT use arborio or brown rice)
• 1.5 cups chicken/vegetable broth (or water)
• 2 cups water
• salt + pepper
• 2 tsp cardamom powder
• 2-3 cinnamon sticks (or 1 tsp cinnamon powder)
• 400 gram canned chickpeas (or around 200-250 gram dried chickpeas soaked overnight)
• 1/4 – 1/3 cups raisins or sultanas
• 4 tbsp pine nuts (or however much you want)

Directions:

1. Heat olive oil on skillet (medium high). Cook the chicken skin side down first. Probably 5 minutes each side (when it’s browned you’ll know).
2. Remove the chicken to a plate.
3. Saute onion and garlic until fragrant/translucent.
4. Add rice, stir it until the grains are all coated in oil.
5. Add rest of ingredients. Place the chicken on top (partially submerged). Pour the juices from the plate.
6. Adjust the heat (medium to med-low). Bring it to simmer, then place the lid on.
7. Wait until it’s cooked…which will probably take around 30-40 minutes.
8. Garnish: coriander leaves (aka. cilantro) or parsley

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