Honey Garlic Chicken Rice Bowls
Directions
- 1Slice the boneless chicken thighs into cubes.
- 2Add salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, coriander powder, olive oil, yogurt, and a drizzle of honey to the chicken.
- 3Mix the chicken thoroughly until all ingredients are well combined.
- 4Prepare 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.
- 5Mix the pickled onion ingredients well.
- 6Store the pickled onions in a separate container and refrigerate to keep them fresh and crisp.
- 7Spread the marinated chicken thighs on a sheet pan lined with parchment paper.
- 8Oven bake or air fry the chicken for 25-28 minutes at 180°C (370°F) until crispy, golden, and juicy.
- 9On low heat, melt light butter in a pan and add cinnamon sticks.
- 10Cook the cinnamon sticks for 2-3 minutes until fragrant.
- 11Add cooked basmati rice, turmeric, salt, paprika, and fresh parsley to the pan.
- 12Mix the rice gently and continuously until it turns golden yellow, fluffy, and aromatic.
- 13Serve the golden aromatic rice with the juicy honey garlic chicken and pickled red onions.
Ingredients
- 1100 g Boneless Chicken Thighs, cubed
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Smoked Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Cinnamon
- 1.5 Tsp Coriander Powder
- 3 Tsp Olive Oil
- 80 g Yogurt, plain or Greek
- 30 g Honey
- 200 g Red Onions, thinly sliced
- 1 Handful Fresh Parsley, chopped
- 1.5 Tbsp Sumac (Middle Eastern spice)
- 1 Pinch Salt
- 1 Whole Lemon Juiced
- 250 g Uncooked Basmati Rice
- 20 g Light Butter
- 1 Few Cinnamon Sticks or cinnamon powder
- 0.5 Tsp Turmeric
- 1 Tsp Turmeric
- 0.5 Tsp Salt
- 0.5 Tsp Paprika
- 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.
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