Honey Garlic Chicken Rice Bowls

28 mins
Serves 5
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Directions

  1. 1Slice the boneless chicken thighs into cubes.
  2. 2Slice the boneless chicken thighs into cubes.
  3. 3Slice the boneless chicken thighs into cubes.
  4. 4Add salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, coriander powder, olive oil, yogurt, and a drizzle of honey to the chicken.
  5. 5Add salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, coriander powder, olive oil, yogurt, and a drizzle of honey to the chicken.
  6. 6Add salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, coriander powder, olive oil, yogurt, and a drizzle of honey to the chicken.
  7. 7Mix the chicken thoroughly until all ingredients are well combined.
  8. 8Mix the chicken thoroughly until all ingredients are well combined.
  9. 9Mix the chicken thoroughly until all ingredients are well combined.
  10. 10Prepare the pickled onions by combining thinly sliced red onions, chopped fresh parsley, sumac, a pinch of salt, and a squeeze of lemon juice in a bowl.
  11. 11Prepare the pickled onions by combining thinly sliced red onions, chopped fresh parsley, sumac, a pinch of salt, and a squeeze of lemon juice in a bowl.
  12. 12Prepare the pickled onions by combining thinly sliced red onions, chopped fresh parsley, sumac, a pinch of salt, and a squeeze of lemon juice in a bowl.
  13. 13Mix the pickled onion ingredients well.
  14. 14Mix the pickled onion ingredients well.
  15. 15Mix the pickled onion ingredients well.
  16. 16Store the pickled onions in a separate container and refrigerate to keep them fresh and crisp.
  17. 17Store the pickled onions in a separate container and refrigerate to keep them fresh and crisp.
  18. 18Store the pickled onions in a separate container and refrigerate to keep them fresh and crisp.
  19. 19Spread the marinated chicken thighs on a sheet pan lined with parchment paper.
  20. 20Spread the marinated chicken thighs on a sheet pan lined with parchment paper.
  21. 21Spread the marinated chicken thighs on a sheet pan lined with parchment paper.
  22. 22Oven bake or air fry the chicken for 25-28 minutes at 180°C (370°F) until crispy, golden, and juicy.
  23. 23Oven bake or air fry the chicken for 25-28 minutes at 180°C (370°F) until crispy, golden, and juicy.
  24. 24Oven bake or air fry the chicken for 25-28 minutes at 180°C (370°F) until crispy, golden, and juicy.
  25. 25On low heat, melt light butter in a pan and add cinnamon sticks.
  26. 26On low heat, melt light butter in a pan and add cinnamon sticks.
  27. 27On low heat, melt light butter in a pan and add cinnamon sticks.
  28. 28Cook the cinnamon sticks for 2-3 minutes until fragrant.
  29. 29Cook the cinnamon sticks for 2-3 minutes until fragrant.
  30. 30Cook the cinnamon sticks for 2-3 minutes until fragrant.
  31. 31Add cooked basmati rice, turmeric, salt, paprika, and fresh parsley to the pan.
  32. 32Add cooked basmati rice, turmeric, salt, paprika, and fresh parsley to the pan.
  33. 33Add cooked basmati rice, turmeric, salt, paprika, and fresh parsley to the pan.
  34. 34Mix the rice gently and continuously until it turns golden yellow, fluffy, and aromatic.
  35. 35Mix the rice gently and continuously until it turns golden yellow, fluffy, and aromatic.
  36. 36Mix the rice gently and continuously until it turns golden yellow, fluffy, and aromatic.
  37. 37Serve the golden aromatic rice with the juicy honey garlic chicken and pickled red onions.
  38. 38Serve the golden aromatic rice with the juicy honey garlic chicken and pickled red onions.
  39. 39Serve the golden aromatic rice with the juicy honey garlic chicken and pickled red onions.

Ingredients

  • 1100 g Boneless Chicken Thighs, cubed
  • 1100 g Boneless Chicken Thighs, cubed
  • 1100 g Boneless Chicken Thighs, cubed
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Smoked Paprika
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Cinnamon
  • 1 Tsp Cinnamon
  • 1 Tsp Cinnamon
  • 1.5 Tsp Coriander Powder
  • 1.5 Tsp Coriander Powder
  • 1.5 Tsp Coriander Powder
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 80 g Yogurt, plain or Greek
  • 80 g Yogurt, plain or Greek
  • 80 g Yogurt, plain or Greek
  • 30 g Honey
  • 30 g Honey
  • 30 g Honey
  • 200 g Red Onions, thinly sliced
  • 200 g Red Onions, thinly sliced
  • 200 g Red Onions, thinly sliced
  • 1 Handful Fresh Parsley, chopped
  • 1 Handful Fresh Parsley, chopped
  • 1 Handful Fresh Parsley, chopped
  • 1.5 Tbsp Sumac (Middle Eastern spice)
  • 1.5 Tbsp Sumac (Middle Eastern spice)
  • 1.5 Tbsp Sumac (Middle Eastern spice)
  • 1 Pinch Salt
  • 1 Pinch Salt
  • 1 Pinch Salt
  • 1 Whole Lemon Juiced
  • 1 Whole Lemon Juiced
  • 1 Whole Lemon Juiced
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • 1 Few Cinnamon Sticks or cinnamon powder
  • 1 Few Cinnamon Sticks or cinnamon powder
  • 1 Few Cinnamon Sticks or cinnamon powder
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 1 Tsp Turmeric
  • 1 Tsp Turmeric
  • 1 Tsp Turmeric
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Parsley, chopped

Equipment

knifeglass containerspoonsheet panair fryerovenpan

Tips

  • Store pickled onions in a separate container to keep fresh and crisp for the week.
  • Serve with a couple tablespoons of plain yogurt for an enhanced flavor.