# How to Make It:
01 - Combine cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and minced garlic in a large mixing bowl. Add chicken thighs and coat thoroughly. Cover and marinate for at least 30 minutes, up to 4 hours refrigerated for deeper flavor.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add marinated chicken thighs and sear for approximately 4 minutes per side until lightly browned. Remove chicken and set aside on a plate.
03 - In the same skillet, add diced onion. Sauté for 3 to 4 minutes until softened and translucent, scraping up any browned bits from the bottom.
04 - Add rinsed basmati rice to the skillet, stirring constantly to coat the grains in the flavorful oil and spices for about 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes until liquid is mostly absorbed.
06 - Return chicken thighs to the skillet, placing them on top of the rice. Cover and cook for an additional 10 to 15 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork and gently mix with the chicken to combine flavors.
08 - In a small bowl, whisk together plain yogurt and lemon juice until smooth and well combined.
09 - Serve the shawarma chicken and rice hot, drizzled generously with the yogurt sauce and sprinkled with fresh chopped parsley.
