Ingredients
1 1/2 lb. chicken tenders or chicken breasts, cut into strips
1 tbsp. ground coriander
1 tbsp. smoked paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cinnamon
Kosher salt
Freshly ground black pepper
5 tbsp. extra-virgin olive oil, divided
6 cloves garlic, minced
4 c. low-sodium chicken broth
12 oz. orzo (about 2 c.)
1/4 c. finely chopped fresh dill, plus more for serving
1/2 English cucumber, halved and thinly sliced
2 c. cherry or grape tomatoes, halved
1/2 c. crumbled feta (about 2 oz.)
1 tbsp. fresh lemon juice
Preparation
Step 1In a large bowl, toss chicken, coriander, paprika, red pepper flakes, cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.Step 2In a large high-sided skillet over medium heat, heat 2 tablespoons oil. Add half of chicken mixture and cook, turning halfway through, until golden and just cooked through, 2 to 3 minutes per side. Transfer chicken to a plate. Repeat with 1 tablespoon more oil and remaining chicken mixture.Step 3Wipe any dark bits from pan with a clean paper towel, if necessary. Return skillet to medium heat. Cook garlic and 1 tablespoon oil, stirring, until garlic is fragrant, about 30 seconds. Stir in broth, orzo, and 1/2 teaspoon salt and bring to a boil. Reduce to heat to medium-low and gently simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.Step 4Remove skillet from heat, stir in dill, and top with chicken mixture.Step 5In a medium bowl, toss cucumber, tomatoes, feta, lemon juice, remaining 1 tablespoon oil, and a pinch of salt.Step 6Spoon cucumber salad over chicken mixture. Top with more dill.
For an interactive dinner, serve this chicken shawarma with extra sauces on the side, like tzatziki, tahini sauce, or baba ghanoush. Chicken tenders are quick to cook and should be accessible at most grocery stores, but if you can’t find them, opt for thinly sliced strips of chicken breast instead. Note that some spices will stick to the bottom of the pan after searing the chicken. As long as they don’t get too dark, they should stay in there to flavor the orzo.
