Step 1

Combine shawarma spices and olive oil in a bowl, then add chicken thighs and turn to coat well in spice paste.

Step 2

Heat more olive oil in a high-sided pot, then add chicken thighs and cook on each side until just brown (not cooked through) and remove to a plate.

Step 3

Add more olive oil (if needed) to the same pot, then add chopped onion and fry until soft.

Step 4

Add cumin seeds, crushed garlic and continue to fry for 30 seconds. Add washed rice, tumeric, and salt then stir to coat.

Step 5

Then chicken stock and water and ring to a simmer.

Step 6

Once simmering, add chicken on top of rice then cover with a tight-fitting lid. Turn heat down to very low and cook undisturbed for 15 minutes.

Step 7

At the end of the 15 minutes, switch the heat off altogether (don't lift the lid!) and let sit for another 10 minutes.

Step 8

After the last 10 minutes, remove the chicken and slice (if you like or serve whole). Fluff the rice with a fork and serve along side the chicken with fresh lemon on the side.