Israeli Chicken Shwarma And Rice Pilaf
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Mix minced garlic, cumin, coriander, cardamom, paprika, cayenne pepper, salt, pepper, and lemon juice to make chicken spices.
Coat chicken pieces with the spice mixture and refrigerate overnight or for 1-1.5 hours.
Heat olive oil in a skillet and cook the chicken until browned.
Remove the chicken and sauté onion and garlic.
Add rice, chicken broth, water, cardamom powder, cinnamon, chickpeas, raisins, and pine nuts to the skillet.
Place the chicken on top, bring to a simmer, cover and cook for 30-40 minutes.
Garnish with coriander or parsley before serving.