Creating One Pot Shawarma Chicken and Rice can be straightforward when you follow these steps:

1. Marinate Chicken: In a large bowl, combine chicken thighs, garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and salt. Add lemon juice and mix well. Let marinate for at least 15 minutes (or up to overnight for deeper flavor).
2. Cook Onions: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until translucent (about 5 minutes).
3. Brown Chicken: Add the marinated chicken to the pot. Cook on medium-high heat for about 5-7 minutes or until the chicken is slightly browned.
4. Add Rice: Stir in the basmati rice, ensuring it is coated with the seasoning. Cook for an additional 2-3 minutes.
5. Pour in Broth: Add the chicken broth to the pot. Bring the mixture to a boil.
6. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the rice has absorbed most of the liquid and is tender.
7. Rest: Once done, remove the pot from heat and let it sit, covered, for 5-10 minutes to allow flavors to meld.
8. Fluff and Serve: Fluff the rice with a fork and serve directly from the pot. Garnish with fresh parsley or cilantro and serve with sliced cucumbers and tomatoes or a dollop of yogurt.

With these straightforward steps, you’ll easily bring this incredible dish to life!