Harissa Chicken Rice Bowls

Serves 5
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Directions

  1. 1Add fresh tomatoes, parsley, garlic, onion, bell pepper, yogurt, harissa paste, spice blend (salt, oregano, smoked paprika, cumin), and olive oil to a blender.
  2. 2Add fresh tomatoes, parsley, garlic, onion, bell pepper, yogurt, harissa paste, spice blend (salt, oregano, smoked paprika, cumin), and olive oil to a blender.
  3. 3Add fresh tomatoes, parsley, garlic, onion, bell pepper, yogurt, harissa paste, spice blend (salt, oregano, smoked paprika, cumin), and olive oil to a blender.
  4. 4Blend for 5-8 seconds, keeping it chunky.
  5. 5Blend for 5-8 seconds, keeping it chunky.
  6. 6Blend for 5-8 seconds, keeping it chunky.
  7. 7Add the blended marinade to boneless chicken thighs and mix until fully coated.
  8. 8Add the blended marinade to boneless chicken thighs and mix until fully coated.
  9. 9Add the blended marinade to boneless chicken thighs and mix until fully coated.
  10. 10Add light butter to a pan on medium heat.
  11. 11Add light butter to a pan on medium heat.
  12. 12Add light butter to a pan on medium heat.
  13. 13Add chopped onions to the pan and cook for 5 minutes until soft.
  14. 14Add chopped onions to the pan and cook for 5 minutes until soft.
  15. 15Add chopped onions to the pan and cook for 5 minutes until soft.
  16. 16Add the seasoning mix (salt, turmeric, parsley, paprika, cumin) to the cooked onions.
  17. 17Add the seasoning mix (salt, turmeric, parsley, paprika, cumin) to the cooked onions.
  18. 18Add the seasoning mix (salt, turmeric, parsley, paprika, cumin) to the cooked onions.
  19. 19Toast the seasoning mix for 2 minutes.
  20. 20Toast the seasoning mix for 2 minutes.
  21. 21Toast the seasoning mix for 2 minutes.
  22. 22Add cooked basmati rice to the pan.
  23. 23Add cooked basmati rice to the pan.
  24. 24Add cooked basmati rice to the pan.
  25. 25Stir gently on low heat until the rice is golden yellow and fluffy.
  26. 26Stir gently on low heat until the rice is golden yellow and fluffy.
  27. 27Stir gently on low heat until the rice is golden yellow and fluffy.
  28. 28For the creamy harissa sauce, add low-fat yogurt, light mayo, harissa paste, and a splash of pickle juice to a blender.
  29. 29For the creamy harissa sauce, add low-fat yogurt, light mayo, harissa paste, and a splash of pickle juice to a blender.
  30. 30For the creamy harissa sauce, add low-fat yogurt, light mayo, harissa paste, and a splash of pickle juice to a blender.
  31. 31Blend until smooth.
  32. 32Blend until smooth.
  33. 33Blend until smooth.
  34. 34Bottle the sauce for later use throughout the week.
  35. 35Bottle the sauce for later use throughout the week.
  36. 36Bottle the sauce for later use throughout the week.
  37. 37Spread the marinated chicken on a sheet pan.
  38. 38Spread the marinated chicken on a sheet pan.
  39. 39Spread the marinated chicken on a sheet pan.
  40. 40Oven bake or air fry for 20-25 minutes at 200C / 400F until golden brown and juicy.
  41. 41Oven bake or air fry for 20-25 minutes at 200C / 400F until golden brown and juicy.
  42. 42Oven bake or air fry for 20-25 minutes at 200C / 400F until golden brown and juicy.
  43. 43Serve the rice with the chicken.
  44. 44Serve the rice with the chicken.
  45. 45Serve the rice with the chicken.
  46. 46Add fresh cucumber salad to the bowls.
  47. 47Add fresh cucumber salad to the bowls.
  48. 48Add fresh cucumber salad to the bowls.
  49. 49Drizzle the creamy harissa sauce over the bowls.
  50. 50Drizzle the creamy harissa sauce over the bowls.
  51. 51Drizzle the creamy harissa sauce over the bowls.
  52. 52Enjoy your Harissa Chicken Rice Bowls.
  53. 53Enjoy your Harissa Chicken Rice Bowls.
  54. 54Enjoy your Harissa Chicken Rice Bowls.

Ingredients

  • 1000 g Boneless Chicken Thighs
  • 1000 g Boneless Chicken Thighs
  • 1000 g Boneless Chicken Thighs
  • 200 g Fresh Tomatoes
  • 200 g Fresh Tomatoes
  • 200 g Fresh Tomatoes
  • 30 g Fresh Parsley
  • 30 g Fresh Parsley
  • 30 g Fresh Parsley
  • 40 g Garlic Cloves
  • 40 g Garlic Cloves
  • 40 g Garlic Cloves
  • 100 g White Onion
  • 100 g White Onion
  • 100 g White Onion
  • 100 g Red Onion
  • 100 g Red Onion
  • 100 g Red Onion
  • 100 g Red Bell Peppers
  • 100 g Red Bell Peppers
  • 100 g Red Bell Peppers
  • 150 g Yogurt
  • 150 g Yogurt
  • 150 g Yogurt
  • 160 g Harissa Paste
  • 160 g Harissa Paste
  • 160 g Harissa Paste
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2.5 Tsp Smoked Paprika
  • 2.5 Tsp Smoked Paprika
  • 2.5 Tsp Smoked Paprika
  • 3 Tsp Oregano
  • 3 Tsp Oregano
  • 3 Tsp Oregano
  • 2 Tsp Cumin
  • 2 Tsp Cumin
  • 2 Tsp Cumin
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 15 g Reduced Fat Butter
  • 15 g Reduced Fat Butter
  • 15 g Reduced Fat Butter
  • 100 g White Onion
  • 100 g White Onion
  • 100 g White Onion
  • 1.5 Tsp Paprika
  • 1.5 Tsp Paprika
  • 1.5 Tsp Paprika
  • 1 Tsp Turmeric
  • 1 Tsp Turmeric
  • 1 Tsp Turmeric
  • 2 Tsp Dried Parsley
  • 2 Tsp Dried Parsley
  • 2 Tsp Dried Parsley
  • 200 g Low Fat Yogurt
  • 200 g Low Fat Yogurt
  • 200 g Low Fat Yogurt
  • 60 g Light Mayo
  • 60 g Light Mayo
  • 60 g Light Mayo
  • 60 g Harissa Paste
  • 60 g Harissa Paste
  • 60 g Harissa Paste
  • Pickle Juice
  • Pickle Juice
  • Pickle Juice
  • 300 g Fresh Tomatoes
  • 300 g Fresh Tomatoes
  • 300 g Fresh Tomatoes
  • 300 g Cucumber
  • 300 g Cucumber
  • 300 g Cucumber
  • 200 g Red Onion
  • 200 g Red Onion
  • 200 g Red Onion
  • Handful Fresh Parsley
  • Handful Fresh Parsley
  • 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.