Harissa Chicken Rice Bowls

Name: Harissa Chicken Rice Bowls
Total time: 25 min
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; 3 tsp Olive Oil; 250 g Uncooked Basmati Rice; 15 g Reduced Fat Butter; 100 g finely chopped White Onion; 1 tsp Salt; 1.5 tsp Paprika; 1 tsp Turmeric; 2 tsp Dried Parsley; 200 g Low Fat Yogurt; 60 g Light Mayo; 60 g Harissa Paste; 1 Pickle Juice; 300 g Fresh Tomatoes, de seeded & finely chopped; 300 g Cucumber, de seeded & finely chopped; 200 g Red Onion, finely chopped; 1 handful Fresh Parsley, finely chopped

25m

Serves 1

instagram.com

Harissa Chicken Rice Bowls

instagram.com

25m

Serves 1

Directions

1Make the marinade by blending tomatoes, parsley, garlic, onions, red bell pepper, yogurt, harissa paste, salt, oregano, cumin, and olive oil for a few seconds; keep it chunky.
2Add the marinade to the boneless chicken thighs and mix well.
3In a pan, melt light butter on medium heat, add chopped onions and cook for 5 minutes until soft.
4Add seasoning mix (salt, turmeric, parsley, paprika, cumin) and toast for 2 minutes.
5Add cooked basmati rice and stir gently until golden yellow and fluffy.
6Make the creamy harissa sauce by blending low fat yogurt, light mayo, harissa paste, and pickle juice until smooth.
7Spread the marinated chicken on a sheet pan and bake or air fry for 20-25 minutes at 200°C/400°F until golden brown and juicy.
8Serve the rice with the chicken, cucumber salad, and creamy harissa sauce.

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
3 tsp Olive Oil
250 g Uncooked Basmati Rice
15 g Reduced Fat Butter
100 g finely chopped White Onion
1 tsp Salt
1.5 tsp Paprika
1 tsp Turmeric
2 tsp Dried Parsley
200 g Low Fat Yogurt
60 g Light Mayo
60 g Harissa Paste
1 Pickle Juice
300 g Fresh Tomatoes, de seeded & finely chopped
300 g Cucumber, de seeded & finely chopped
200 g Red Onion, finely chopped
1 handful Fresh Parsley, finely chopped

Equipment

blendersheet panwok or large frying pan

Harissa Chicken Rice Bowls

25m

Serves 1

instagram.com

Harissa Chicken Rice Bowls

instagram.com

25m

Serves 1

Directions

1Make the marinade by blending tomatoes, parsley, garlic, onions, red bell pepper, yogurt, harissa paste, salt, oregano, cumin, and olive oil for a few seconds; keep it chunky.
2Add the marinade to the boneless chicken thighs and mix well.
3In a pan, melt light butter on medium heat, add chopped onions and cook for 5 minutes until soft.
4Add seasoning mix (salt, turmeric, parsley, paprika, cumin) and toast for 2 minutes.
5Add cooked basmati rice and stir gently until golden yellow and fluffy.
6Make the creamy harissa sauce by blending low fat yogurt, light mayo, harissa paste, and pickle juice until smooth.
7Spread the marinated chicken on a sheet pan and bake or air fry for 20-25 minutes at 200°C/400°F until golden brown and juicy.
8Serve the rice with the chicken, cucumber salad, and creamy harissa sauce.