Harissa Chicken Rice Bowls

Name: Harissa Chicken Rice Bowls
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 1000 g Boneless Chicken Thighs; 200 g Fresh Tomatoes; 30 g Fresh Parsley; 40 g Garlic Cloves; 100 g White Onion; 100 g Red Onion; 100 g Red Bell Peppers; 150 g Yogurt; 160 g Harissa Paste or Red Pepper Paste; 2 Tsp Salt; 2.5 Tsp Smoked Paprika; 3 Tsp Oregano; 2 Tsp Cumin; 3 Tsp Olive Oil; 250 g Uncooked Basmati Rice; 15 g Reduced Fat Butter; 100 g White Onion, finely chopped; 1 Tsp Salt; 1.5 Tsp Paprika; 1 Tsp Turmeric; 2 Tsp Dried Parsley; 200 g Low Fat Yogurt; 60 g Light Mayo; 60 g Harissa Paste; Splash Pickle Juice; 300 g Fresh Tomatoes, de seeded & finely chopped; 300 g Cucumber, de seeded & finely chopped; 200 g Red Onion, finely chopped; Handful Fresh Parsley, finely chopped

Serves 5

youtube.com

Harissa Chicken Rice Bowls

youtube.com

Serves 5

Directions

1Add fresh tomatoes, parsley, garlic, onion, red bell pepper, yogurt, harissa paste, spice blend and olive oil to the blender.
2Blend for a few seconds and keep it chunky.
3Get your boneless chicken thighs and add all the marinade.
4Mix till you lose patience.
5Add light butter on medium heat with chopped onions.
6Cook for 5 minutes till soft, then add the seasoning mix.
7Let it toast for 2 minutes before adding your cooked basmati rice.
8Stir gently until golden yellow and fluffy.
9For the creamy harissa sauce, you simply need low fat yogurt, light mayo, harissa paste and pickle juice.
10Blend till smooth, then bottle it up to use for the week.
11Spread the marinated chicken on a sheet pan.
12Oven bake or air fry for 20-25 mins at 200C / 400F.
13Serve the rice with the chicken, cucumber salad, and that sauce.

Ingredients

1000 g Boneless Chicken Thighs
200 g Fresh Tomatoes
30 g Fresh Parsley
40 g Garlic Cloves
100 g White Onion
100 g Red Onion
100 g Red Bell Peppers
150 g Yogurt
160 g Harissa Paste or Red Pepper Paste
2 Tsp Salt
2.5 Tsp Smoked Paprika
3 Tsp Oregano
2 Tsp Cumin
3 Tsp Olive Oil
250 g Uncooked Basmati Rice
15 g Reduced Fat Butter
100 g White Onion, finely chopped
1 Tsp Salt
1.5 Tsp Paprika
1 Tsp Turmeric
2 Tsp Dried Parsley
200 g Low Fat Yogurt
60 g Light Mayo
60 g Harissa Paste
Splash Pickle Juice
300 g Fresh Tomatoes, de seeded & finely chopped
300 g Cucumber, de seeded & finely chopped
200 g Red Onion, finely chopped
Handful Fresh Parsley, finely chopped

Equipment

BlenderPanSheet Pan

Tips

After blending the marinade, try to drain any excess liquid that builds to the surface. Allows for a thicker marinade with less moisture and chicken to get a good char/grill
Oven bake or air fry for 20 mins at 200C and broil/grill for 5 mins or longer if needed to get that charred crust

Harissa Chicken Rice Bowls

Serves 5

youtube.com

Harissa Chicken Rice Bowls

youtube.com

Serves 5

Directions

1Add fresh tomatoes, parsley, garlic, onion, red bell pepper, yogurt, harissa paste, spice blend and olive oil to the blender.
2Blend for a few seconds and keep it chunky.
3Get your boneless chicken thighs and add all the marinade.
4Mix till you lose patience.
5Add light butter on medium heat with chopped onions.
6Cook for 5 minutes till soft, then add the seasoning mix.
7Let it toast for 2 minutes before adding your cooked basmati rice.
8Stir gently until golden yellow and fluffy.
9For the creamy harissa sauce, you simply need low fat yogurt, light mayo, harissa paste and pickle juice.
10Blend till smooth, then bottle it up to use for the week.
11Spread the marinated chicken on a sheet pan.
12Oven bake or air fry for 20-25 mins at 200C / 400F.
13Serve the rice with the chicken, cucumber salad, and that sauce.

Ingredients

1000 g Boneless Chicken Thighs
200 g Fresh Tomatoes
30 g Fresh Parsley
40 g Garlic Cloves
100 g White Onion
100 g Red Onion
100 g Red Bell Peppers
150 g Yogurt
160 g Harissa Paste or Red Pepper Paste
2 Tsp Salt
2.5 Tsp Smoked Paprika
3 Tsp Oregano
2 Tsp Cumin
3 Tsp Olive Oil
250 g Uncooked Basmati Rice
15 g Reduced Fat Butter
100 g White Onion, finely chopped
1 Tsp Salt
1.5 Tsp Paprika
1 Tsp Turmeric
2 Tsp Dried Parsley
200 g Low Fat Yogurt
60 g Light Mayo
60 g Harissa Paste
Splash Pickle Juice
300 g Fresh Tomatoes, de seeded & finely chopped
300 g Cucumber, de seeded & finely chopped
200 g Red Onion, finely chopped
Handful Fresh Parsley, finely chopped

Equipment

BlenderPanSheet Pan

Tips

After blending the marinade, try to drain any excess liquid that builds to the surface. Allows for a thicker marinade with less moisture and chicken to get a good char/grill
Oven bake or air fry for 20 mins at 200C and broil/grill for 5 mins or longer if needed to get that charred crust