# Harissa Chicken Rice Bowls

Harissa Chicken Rice Bowls are delicious, high in protein, low calorie and easy to meal prep for the week.

- Servings: 5 servings
- Cuisine: Moroccan
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- Blender
- Pan
- Sheet 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

## Source

- Original video: https://youtube.com/shorts/wfMWPFMaqzs?si=qPcwGqj3mHopRjEc
- Recipe page: https://www.cliprecipe.com/recipe/07f8e36c-f140-4105-acf0-0f5881952b16
- Extracted: 2025-05-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt