Harissa Chicken Rice Bowls

Name: Harissa Chicken Rice Bowls
Yield: 5 servings
Cuisine: Moroccan
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; 2 Tsp Salt; 2.5 Tsp Smoked Paprika; 3 Tsp Oregano; 2 Tsp Cumin; Olive Oil; 250 g Uncooked Basmati Rice; 15 g Reduced Fat Butter; 100 g White Onion; 1.5 Tsp Paprika; 1 Tsp Turmeric; 2 Tsp Dried Parsley; 200 g Low Fat Yogurt; 60 g Light Mayo; 60 g Harissa Paste; Pickle Juice; 300 g Fresh Tomatoes; 300 g Cucumber; 200 g Red Onion; Handful Fresh Parsley

Serves 5

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Harissa Chicken Rice Bowls

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Serves 5

Directions

1Add fresh tomatoes, parsley, garlic, onion, bell pepper, yogurt, harissa paste, spice blend (salt, oregano, smoked paprika, cumin), and olive oil to a blender.
2Blend for 5-8 seconds, keeping it chunky.
3Add the blended marinade to boneless chicken thighs and mix until fully coated.
4Add light butter to a pan on medium heat.
5Add chopped onions to the pan and cook for 5 minutes until soft.
6Add the seasoning mix (salt, turmeric, parsley, paprika, cumin) to the cooked onions.
7Toast the seasoning mix for 2 minutes.
8Add cooked basmati rice to the pan.
9Stir gently on low heat until the rice is golden yellow and fluffy.
10For the creamy harissa sauce, add low-fat yogurt, light mayo, harissa paste, and a splash of pickle juice to a blender.
11Blend until smooth.
12Bottle the sauce for later use throughout the week.
13Spread the marinated chicken on a sheet pan.
14Oven bake or air fry for 20-25 minutes at 200C / 400F until golden brown and juicy.
15Serve the rice with the chicken.
16Add fresh cucumber salad to the bowls.
17Drizzle the creamy harissa sauce over the bowls.
18Enjoy your Harissa Chicken Rice Bowls.

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
2 Tsp Salt
2.5 Tsp Smoked Paprika
3 Tsp Oregano
2 Tsp Cumin
Olive Oil
250 g Uncooked Basmati Rice
15 g Reduced Fat Butter
100 g White Onion
1.5 Tsp Paprika
1 Tsp Turmeric
2 Tsp Dried Parsley
200 g Low Fat Yogurt
60 g Light Mayo
60 g Harissa Paste
Pickle Juice
300 g Fresh Tomatoes
300 g Cucumber
200 g Red Onion
Handful Fresh Parsley

Equipment

BlenderPanSheet PanGlass containersSqueeze bottle

Tips

After blending the marinade, drain any excess liquid for a thicker marinade with less moisture and better char/grill on chicken.
Oven bake or air fry for 20 minutes at 200C and broil/grill for 5 minutes or longer if needed to get a charred crust.

Harissa Chicken Rice Bowls

Harissa Chicken Rice Bowls

Directions

Ingredients

Equipment

Tips

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