# Harissa Chicken Rice Bowls

These Harissa Chicken Rice Bowls are delicious, high protein, low calorie, and perfect for meal prep.

- Servings: 5 servings
- Cuisine: Moroccan
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- Blender
- Pan
- Sheet Pan
- Glass containers
- Squeeze 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6xbuox2/
- Recipe page: https://www.cliprecipe.com/recipe/83839b0d-37f9-4645-a78a-52b62a0667cc
- Extracted: 2025-08-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt