Description
A heartwarming dish made with marinated chicken thighs on crispy rice, topped with fresh veggies and herbs.
Ingredients
Scale
- 500 grams boneless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 200 grams long grain rice, cooked and cooled
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, garlic, lemon juice, salt, and black pepper. Add the chicken and toss to coat evenly. Let marinate for 30 minutes.
- Cook the rice: Cook long grain rice according to package directions until tender. Spread cooled rice on a baking sheet to allow excess moisture to evaporate.
- Crisp the rice: Heat olive oil in a skillet over medium-high heat. Add the rice, spread in an even layer, and cook for 8-10 minutes until golden and crispy. Transfer to a bowl and set aside.
- Cook the chicken: In the same skillet, add the marinated chicken and cook for about 6-8 minutes per side until fully cooked and browned. Remove and let rest for 5 minutes before slicing thinly.
- Assemble the salad: In a bowl, combine crispy rice, cherry tomatoes, cucumber, red onion, parsley, mint, and cilantro. Toss with lemon juice, olive oil, salt, and black pepper until well combined.
- Serve: Divide the salad among plates, top with sliced chicken, and drizzle any pan juices over the top. Enjoy!
Notes
For vegetarian options, replace chicken with chickpeas and use coconut oil to sauté rice. Storing leftovers in the fridge retains freshness for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 100mg