Honey Garlic Chicken Rice Bowls
Directions
- 1Slice your chicken thighs into cubes.
- 2Add the simple seasoning mix with olive oil, yogurt, and a squeeze of honey to the chicken.
- 3Mix until patience is lost.
- 4Make the pickled onions with sliced red onions, parsley, sumac, a pinch of salt, and a squeeze of lemon juice.
- 5Mix the pickled onions well.
- 6Store the pickled onions in a separate container to keep fresh and crisp for the week.
- 7Lay down your chicken thighs on a sheet pan.
- 8Oven bake or air fry for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown and juicy.
- 9On low heat, add light butter and cinnamon sticks to a pan.
- 10Cook until fragrant (about 2 minutes).
- 11Add cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
- 12Mix gently continuously until the rice turns golden yellow, fluffy and aromatic.
- 13Finally, serve with the juicy honey garlic chicken and pickled red onions.
Ingredients
- 1320 g Raw Boneless Chicken Thighs, cubed
- 1.8 Tsp Salt
- 1.8 Tsp Black Pepper
- 2.4 Tsp Smoked Paprika
- 2.4 Tsp Garlic Powder
- 2.4 Tsp Onion Powder
- 1.2 Tsp Cinnamon
- 1.8 Tsp Coriander Powder
- 3.6 Tsp Olive Oil
- 96 g Yogurt, plain or Greek
- 36 g Honey
- 240 g Red Onions, thinly sliced
- Big Handful Fresh Parsley, chopped
- 1.8 Tbsp Sumac (Middle Eastern spice)
- Pinch Salt
- 1.2 Whole Lemon Juiced
- 300 g Uncooked Basmati Rice (cook in advance)
- 24 g Light Butter
- Few Cinnamon Sticks or cinnamon powder
- 0.6 Tsp Turmeric
- 1.2 Tsp Turmeric
- 0.6 Tsp Salt
- 0.6 Tsp Paprika
- 1.2 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.
- Serve with a couple tablespoons of plain yogurt.
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