MIDDLE EASTERN CHICKEN & RICE BOWL

12m
Serves 1
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Directions

  1. 1Add chicken thighs to a bowl. Drizzle with olive oil and season with smoked paprika, garlic powder, thyme, Aleppo pepper or chili flakes, cumin, cinnamon, salt, and pepper. Mix in plain yogurt and lemon juice. Let it marinate for 2-10 hours or immediately proceed.
  2. 2Bring a pan to medium heat, add oil, and cook the chicken through on medium heat, for about 10-12 mins.
  3. 3Make the salad by thinly slicing a large red onion, a small handful of cherry tomatoes, and a large handful of fresh flat parsley. Add to a bowl, sprinkle with salt, sumac, and lemon juice. Mix well and let it sit for about 10 minutes.
  4. 4Make the white sauce by mixing plain yogurt, mayonnaise, pickle juice, fresh dill, salt, and pepper. Mix well and adjust to taste.
  5. 5Cook Kaizen rice according to package directions.
  6. 6Add cooked rice to a bowl, top with chicken, salad, sliced cucumbers, fresh herbs, and drizzle with white sauce.

Ingredients

  • 2 lb chicken thighs
  • 1.5 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp thyme
  • 0.5 tbsp Aleppo pepper or chili flakes
  • 0.5 tsp cumin
  • 0.25 tsp cinnamon
  • 0 salt
  • 0 ground pepper
  • 2 tbsp plain yogurt
  • 1 lemon juice
  • 1 large red onion
  • 1 small handful cherry tomatoes
  • 1 large handful fresh flat parsley
  • 2 tbsp sumac
  • 0 Persian cucumbers
  • 0 fresh herbs
  • 0.25 cup plain yogurt
  • 3 tbsp mayonnaise
  • 0.125 cup pickle juice
  • 2 tbsp fresh dill
  • 0 Kaizen rice

Equipment

bowlknifepanspoonmeasuring cupmason jar