Honey Harissa Chicken Rice Bowl
Sweet and spicy chicken thighs marinated in harissa paste, seasoned with a blend of herbs and spices, and served with all the fixings - yellow rice, sliced lettuce, cucumber and tomato salad, roasted corn, Tzatziki, pickled red onions and crumbled feta. Drowned in a rustic harissa vinaigrette. This dish is an explosion of flavors that is sure to please your taste buds.
Ingredients
- Honey Harissa chicken or your choice of protein
Tomato & Cucumber Salad
- 1/3 cup grape tomatoes or Roma tomato diced
- 1/2 cucumber peeled and diced
- 1/4 red onion diced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
Roasted Corn
- 2 pieces of corn
- 1/2 tsp smoked paprika
- 1 tbsp butter unsalted
Additional toppings
- feta
- roasted corn
- sliced lettuce
- Tzatziki
- pickled red onion
Instructions
- Add cleaned chicken thighs to a bowl and season with olive oil, harissa, garlic, parsley, lemon juice, garlic powder, smoked paprika, cumin, salt, pepper. Mix until the chicken thighs are coated.
- Heat oil in a large skillet over medium high heat. Add chicken and cook on each side until browned about 5 minutes. Reduce heat, add in butter, and honey and cook for a few minutes until the sauce thickens.
- Remove from the pan and cut chicken into slices of pieces. Enjoy!
Notes
Pickled Red Onion- thinly slice red onions. Pour into a mason jar, add in red pepper flakes and garlic. Then fill the jar with equal parts vinegar and hot water. Allow to marinate for at least 30 minutes before serving.
Harissa Vinaigrette- In a mason jar, combine 2 tsp harissa paste, 1/4 cup olive oil, 3 tbsp of red wine vinegar, 2 tbsp white vinegar, Italian seasoning, garlic powder, onion powder, lemon juice. Shake or whisk to combine. Taste and adjust seasonings if needed.
Yellow Rice- Heat up butter in a medium-sized pot over medium heat. Sautè onions and garlic until fragrant. Add in 1/2 tsp of turmeric, garlic powder, and 1/4 tsp smoked paprika. Toast the seasonings for 2 minutes then add in the 1 1/2 cups of washed rice. Toast the rice for a few minutes, until golden, then pour in 3 cups of water and 1 tsp of chicken bouillon. Add 2 bay leaves and season with salt and pepper to taste. Taste the broth and adjust seasonings if needed. Bring to a boil. Then reduce heat to low. Add the top and cook the rice for 25 minutes. Remove from the heat and allow the rice to rest for 5 minutes before fluffing with a fork.