Indulge in the vibrant flavors of this Harissa Chicken Bowl, a perfect harmony of spicy, tangy, and creamy elements. This dish brings together juicy harissa-marinated chicken, fluffy yellow rice, and a refreshing sumac salad, all tied together with a homemade harissa ranch dressing. Ideal for dinner or meal prep, this bowl is sure to become a staple in your culinary repertoire.
Ingredients
🍗 8 skinless boneless chicken thighs (cut into small pieces)
🧅 1 large red onion, sliced
🍋 Juice of 1 lemon
🧂 1 teaspoon salt
🧄 1 teaspoon garlic powder
🌰 1 teaspoon onion powder
🌶️ 1 teaspoon paprika
⚫ 1/2 teaspoon black pepper
🌿 1/2 teaspoon cumin
🌶️ 2 heaping tablespoons Harissa paste
🫒 1/4 cup extra virgin olive oil + 2 tablespoons for drizzling
🟡 For the Yellow Rice Pilaf:
[Obtain the recipe from Eman's cookbook]
🍅 3 Roma tomatoes
🥒 2 mini cucumbers
🧅 1/2 small red onion
🌿 1/4 cup chopped fresh parsley
🌿 2 teaspoons sumac
🧂 1/4 teaspoon salt or to taste
🫒 2 tablespoons extra virgin olive oil
🥛 1 cup mayonnaise
🥛 1 cup buttermilk
🌶️ 2 tablespoons harissa paste
🌿 1 packet Ranch seasoning (1oz)
Instructions
1- Marinate the Chicken:
- Cut the chicken thighs into small pieces and place them in a large bowl. Add the sliced red onion.
- Pour in the lemon juice, followed by salt, garlic powder, onion powder, paprika, black pepper, cumin, and the harissa paste.
- Drizzle the olive oil over the mixture. Mix thoroughly to ensure all pieces are coated.
- Let it marinate for at least 30 minutes, or for deeper flavor, refrigerate overnight.
2- Bake the Chicken:
- Preheat your oven to 400°F (200°C).
- Spread the marinated chicken evenly on a baking tray lined with parchment paper. Drizzle with additional olive oil.
- Bake for 30-35 minutes until cooked through and slightly crispy.
3- Prepare the Yellow Rice Pilaf:
- Follow the detailed recipe in Eman's cookbook to create perfectly fluffy yellow rice.
4- Make the Sumac Salad:
- Chop the tomatoes, cucumbers, red onion, and parsley into small pieces. Combine these in a large bowl.
- Season with sumac, salt, and drizzle with olive oil. Toss to mix well.
5- Create the Harissa Ranch:
- In a medium bowl, mix mayonnaise, buttermilk, harissa paste, and the ranch seasoning until smooth and creamy.
6- Assemble the Bowls:
- In each bowl, layer a generous scoop of yellow rice, followed by the harissa chicken.
- Add a helping of the sumac salad on the side.
- Drizzle the homemade harissa ranch over the bowl and garnish with fresh parsley.
Prep Time: 30 minutes (excluding marination)
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4 bowls
Calories per Serving: Approximately 600 cal (calculated per serving including rice)
Proteins: 36g per serving
Fats: 32g per serving
Carbohydrates: 45g per serving
Equipment:
- Large mixing bowls
- Baking tray
- Knife and chopping board
- Parchment paper
Cooking Tips:
- Marinate the chicken overnight for the best depth of flavor.
- The harissa ranch can be made ahead of time and stored in the fridge for up to a week.
- Adjust the spice level by varying the amount of harissa paste.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen