In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 10 minutes; if you have more time available, allowing it to sit for up to 2 hours will enhance the flavors even more.

In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté them until they turn golden brown, which should take about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the marinated chicken thighs into the pot. Allow them to cook for about 5–7 minutes while turning occasionally until they are browned on all sides.

Stir in the rinsed basmati rice, ensuring each grain gets coated with those lovely spices and juices from the chicken.

Carefully add the chicken broth to the pot. Bring everything to a boil while making sure that the rice is evenly distributed throughout.

Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for about 20–25 minutes.

After cooking time is up, remove from heat but keep covered for an additional five minutes. Fluff the rice gently with a fork before serving.

Top your dish with freshly chopped parsley for color and freshness. Serve alongside lemon wedges.

Serve your One Pot Shawarma Chicken And Rice hot from the pot!