Prepare the Chicken: Slice the chicken thighs in half horizontally. Add the chicken thigh halves to the bowl with the seasonings and lemon juice and mix until they are well coated.
Sear the Chicken: Heat olive oil in a large, deep frying pan over medium-high heat. Add the seasoned chicken thighs to the pan. Fry the chicken for 3-4 minutes on each side until they turn a lovely golden color. Be patient during this step to achieve the desired colour. Scatter the chopped onion and minced garlic in between the chicken thighs when you flip them over.
Cook Rice: Add the rice to the pan with the chicken and cook for about a minute until the rice becomes translucent. Pour in the chicken stock and gently stir to evenly distribute the ingredients.
Simmer and Steam: Let the mixture bubble on medium heat with the lid off until the stock is just absorbed into the rice. Do not stir during this period. Once the stock is absorbed, cover the pan with a lid, turn off the heat, and leave it to steam with the lid on for 12 minutes. Do not lift the lid during this time.
Season and Garnish: After 12 minutes, carefully remove the lid. Taste the dish and season with salt and black pepper as needed. Stir in the freshly chopped parsley and dill.
Serve: Serve the Shawarma Chicken and Rice with your choice of sides and enjoy
