Harissa Chicken Rice Bowls

25 mins
Serves 1
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Directions

  1. 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.
  2. 2Make 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.
  3. 3Make 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.
  4. 4Add the marinade to the boneless chicken thighs and mix well.
  5. 5Add the marinade to the boneless chicken thighs and mix well.
  6. 6Add the marinade to the boneless chicken thighs and mix well.
  7. 7In a pan, melt light butter on medium heat, add chopped onions and cook for 5 minutes until soft.
  8. 8In a pan, melt light butter on medium heat, add chopped onions and cook for 5 minutes until soft.
  9. 9In a pan, melt light butter on medium heat, add chopped onions and cook for 5 minutes until soft.
  10. 10Add seasoning mix (salt, turmeric, parsley, paprika, cumin) and toast for 2 minutes.
  11. 11Add seasoning mix (salt, turmeric, parsley, paprika, cumin) and toast for 2 minutes.
  12. 12Add seasoning mix (salt, turmeric, parsley, paprika, cumin) and toast for 2 minutes.
  13. 13Add cooked basmati rice and stir gently until golden yellow and fluffy.
  14. 14Add cooked basmati rice and stir gently until golden yellow and fluffy.
  15. 15Add cooked basmati rice and stir gently until golden yellow and fluffy.
  16. 16Make the creamy harissa sauce by blending low fat yogurt, light mayo, harissa paste, and pickle juice until smooth.
  17. 17Make the creamy harissa sauce by blending low fat yogurt, light mayo, harissa paste, and pickle juice until smooth.
  18. 18Make the creamy harissa sauce by blending low fat yogurt, light mayo, harissa paste, and pickle juice until smooth.
  19. 19Spread 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.
  20. 20Spread 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.
  21. 21Spread 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.
  22. 22Serve the rice with the chicken, cucumber salad, and creamy harissa sauce.
  23. 23Serve the rice with the chicken, cucumber salad, and creamy harissa sauce.
  24. 24Serve the rice with the chicken, cucumber salad, and creamy harissa sauce.

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
  • 3 tsp Olive Oil
  • 3 tsp Olive Oil
  • 3 tsp 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 finely chopped White Onion
  • 100 g finely chopped White Onion
  • 100 g finely chopped White Onion
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 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
  • 1 Pickle Juice
  • 1 Pickle Juice
  • 1 Pickle Juice
  • 300 g Fresh Tomatoes, de seeded & finely chopped
  • 300 g Fresh Tomatoes, de seeded & finely chopped
  • 300 g Fresh Tomatoes, de seeded & finely chopped
  • 300 g Cucumber, de seeded & finely chopped
  • 300 g Cucumber, de seeded & finely chopped
  • 300 g Cucumber, de seeded & finely chopped
  • 200 g Red Onion, finely chopped
  • 200 g Red Onion, finely chopped
  • 200 g Red Onion, finely chopped
  • 1 handful Fresh Parsley, finely chopped
  • 1 handful Fresh Parsley, finely chopped
  • 1 handful Fresh Parsley, finely chopped

Equipment

blendersheet panwok or large frying pan