Harissa Chicken Rice Bowls

Serves 5
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Directions

  1. 1Add fresh tomatoes, parsley, garlic, onion, red bell pepper, yogurt, harissa paste, spice blend and olive oil to the blender.
  2. 2Add fresh tomatoes, parsley, garlic, onion, red bell pepper, yogurt, harissa paste, spice blend and olive oil to the blender.
  3. 3Add fresh tomatoes, parsley, garlic, onion, red bell pepper, yogurt, harissa paste, spice blend and olive oil to the blender.
  4. 4Blend for a few seconds and keep it chunky.
  5. 5Blend for a few seconds and keep it chunky.
  6. 6Blend for a few seconds and keep it chunky.
  7. 7Get your boneless chicken thighs and add all the marinade.
  8. 8Get your boneless chicken thighs and add all the marinade.
  9. 9Get your boneless chicken thighs and add all the marinade.
  10. 10Mix till you lose patience.
  11. 11Mix till you lose patience.
  12. 12Mix till you lose patience.
  13. 13Add light butter on medium heat with chopped onions.
  14. 14Add light butter on medium heat with chopped onions.
  15. 15Add light butter on medium heat with chopped onions.
  16. 16Cook for 5 minutes till soft, then add the seasoning mix.
  17. 17Cook for 5 minutes till soft, then add the seasoning mix.
  18. 18Cook for 5 minutes till soft, then add the seasoning mix.
  19. 19Let it toast for 2 minutes before adding your cooked basmati rice.
  20. 20Let it toast for 2 minutes before adding your cooked basmati rice.
  21. 21Let it toast for 2 minutes before adding your cooked basmati rice.
  22. 22Stir gently until golden yellow and fluffy.
  23. 23Stir gently until golden yellow and fluffy.
  24. 24Stir gently until golden yellow and fluffy.
  25. 25For the creamy harissa sauce, you simply need low fat yogurt, light mayo, harissa paste and pickle juice.
  26. 26For the creamy harissa sauce, you simply need low fat yogurt, light mayo, harissa paste and pickle juice.
  27. 27For the creamy harissa sauce, you simply need low fat yogurt, light mayo, harissa paste and pickle juice.
  28. 28Blend till smooth, then bottle it up to use for the week.
  29. 29Blend till smooth, then bottle it up to use for the week.
  30. 30Blend till smooth, then bottle it up to use for the week.
  31. 31Spread the marinated chicken on a sheet pan.
  32. 32Spread the marinated chicken on a sheet pan.
  33. 33Spread the marinated chicken on a sheet pan.
  34. 34Oven bake or air fry for 20-25 mins at 200C / 400F.
  35. 35Oven bake or air fry for 20-25 mins at 200C / 400F.
  36. 36Oven bake or air fry for 20-25 mins at 200C / 400F.
  37. 37Serve the rice with the chicken, cucumber salad, and that sauce.
  38. 38Serve the rice with the chicken, cucumber salad, and that sauce.
  39. 39Serve the rice with the chicken, cucumber salad, and that sauce.

Ingredients

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