Honey Garlic Chicken Rice Bowls

25 mins
Serves 5
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Directions

  1. 1Slice your chicken thighs into cubes.
  2. 2Slice your chicken thighs into cubes.
  3. 3Slice your chicken thighs into cubes.
  4. 4Add simple seasoning mix with olive oil, yogurt, and a squeeze of honey to the chicken.
  5. 5Add simple seasoning mix with olive oil, yogurt, and a squeeze of honey to the chicken.
  6. 6Add simple seasoning mix with olive oil, yogurt, and a squeeze of honey to the chicken.
  7. 7Mix till you lose patience.
  8. 8Mix till you lose patience.
  9. 9Mix till you lose patience.
  10. 10Make the pickled onions with sliced red onions, parsley, sumac, pinch of salt and squeeze of lemon juice.
  11. 11Make the pickled onions with sliced red onions, parsley, sumac, pinch of salt and squeeze of lemon juice.
  12. 12Make the pickled onions with sliced red onions, parsley, sumac, pinch of salt and squeeze of lemon juice.
  13. 13Mix well, then store in a separate container to keep fresh and crisp for the week.
  14. 14Mix well, then store in a separate container to keep fresh and crisp for the week.
  15. 15Mix well, then store in a separate container to keep fresh and crisp for the week.
  16. 16Lay down your chicken thighs on a sheet pan.
  17. 17Lay down your chicken thighs on a sheet pan.
  18. 18Lay down your chicken thighs on a sheet pan.
  19. 19Oven bake or air fry for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown and juicy.
  20. 20Oven bake or air fry for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown and juicy.
  21. 21Oven bake or air fry for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown and juicy.
  22. 22On low heat, add light butter and cinnamon sticks, cook until fragrant (about 2 minutes) before adding cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
  23. 23On low heat, add light butter and cinnamon sticks, cook until fragrant (about 2 minutes) before adding cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
  24. 24On low heat, add light butter and cinnamon sticks, cook until fragrant (about 2 minutes) before adding cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
  25. 25Mix until the rice turns golden yellow, fluffy and aromatic.
  26. 26Mix until the rice turns golden yellow, fluffy and aromatic.
  27. 27Mix until the rice turns golden yellow, fluffy and aromatic.
  28. 28Finally, serve with the juicy honey garlic chicken and pickled red onions.
  29. 29Finally, serve with the juicy honey garlic chicken and pickled red onions.
  30. 30Finally, serve with the juicy honey garlic chicken and pickled red onions.

Ingredients

  • 1100 g Raw Boneless Chicken Thighs, cubed
  • 1100 g Raw Boneless Chicken Thighs, cubed
  • 1100 g Raw Boneless Chicken Thighs, cubed
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Cinnamon
  • 1 Tsp Cinnamon
  • 1 Tsp Cinnamon
  • 1.5 Tsp Coriander Powder
  • 1.5 Tsp Coriander Powder
  • 1.5 Tsp Coriander Powder
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 80 g Yogurt, plain or Greek
  • 80 g Yogurt, plain or Greek
  • 80 g Yogurt, plain or Greek
  • 30 g Honey
  • 30 g Honey
  • 30 g Honey
  • 200 g Red Onions, thinly sliced
  • 200 g Red Onions, thinly sliced
  • 200 g Red Onions, thinly sliced
  • 1 handful Fresh Parsley, chopped
  • 1 handful Fresh Parsley, chopped
  • 1 handful Fresh Parsley, chopped
  • 1.5 Tbsp Sumac (Middle Eastern spice)
  • 1.5 Tbsp Sumac (Middle Eastern spice)
  • 1.5 Tbsp Sumac (Middle Eastern spice)
  • 1 Pinch Salt
  • 1 Pinch Salt
  • 1 Pinch Salt
  • 1 Whole Lemon Juiced
  • 1 Whole Lemon Juiced
  • 1 Whole Lemon Juiced
  • 250 g Uncooked Basmati Rice (cook in advance)
  • 250 g Uncooked Basmati Rice (cook in advance)
  • 250 g Uncooked Basmati Rice (cook in advance)
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • Few Cinnamon Sticks or cinnamon powder
  • Few Cinnamon Sticks or cinnamon powder
  • Few Cinnamon Sticks or cinnamon powder
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Parsley, chopped

Equipment

sheet panovenair fryerseparate containerpan

Tips

  • Store pickled onions in a separate container to keep fresh and easier to reheat other ingredients.
  • Melt butter in a pan on low heat, add cinnamon sticks, cook 2 mins till fragrant then add cooked rice with spices and parsley.
  • Mix gently continuously until rice turns golden yellow, fluffy and aromatic.
  • Serve with a couple tablespoons of plain yogurt.