Middle Eastern Chicken & Rice

 

Who does not like yourself a power bowl! The recipe is Arash from Shred Happens. Lots of bold flavors, so delicious!

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken thighs
• 2 1/2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon thyme
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon cumin (I like more)
• 1/4 teaspoon ground cinnamon
• 2 tablespoon plain yogurt
• 5 tablespoons lemon juice
• Salt & pepper

Directions for Chicken:

Place chicken in a bowl and drizzle with the 1 1/2 tablespoons EVOO. Combine the paprika, garlic powder, thyme, red pepper, cumin and cinnamon and season the thighs. Combine the yogurt and lemon juice, salt and pepper and add the thighs.

Marinate for 4-6 hours in the fridge.

In a large skillet, heat remaining 1 tablespoon EVOO. Add chicken and sear for 4 minutes on each side, flip and cook another 1-2 minutes on each side again. Cook until internal temperature is 165-degrees. Set aside and keep warm.

Ingredients for the Salad:

• 1 red onion, thinly sliced
• 10 cherry tomatoes, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons sumac ( new herb for me, delicious)
• 5 tablespoons lemon juice
• salt & pepper

Directions for Salad:

Combine all and set aside.

Ingredients for the White Sauce:

• 1/4 cup yogurt (I used small container Greek plain yogurt)
• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh dill
• Salt and pepper

Directions for White Sauce:

Combine all ingredients and let flavors meld in the frig. Great to use to make egg salad or salad dressing!

Place a serving of Baby Salad Mix in the bottom of the bowl ( my own addition) and then add cooked rice. I like Lundberg Wild Rice Mix. Add Chicken, Salad and then the White Sauce. 

Superb!