Spiced Chicken & Rice Bowl — Chicken Kabsa Bowl Weeknight
Gulf-style weeknight bowl of seared spiced chicken over baharat-tomato basmati rice with crisp onion, tomato relish, and a yogurt-coriander sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thighs into 3cm pieces. Toss with 2 tsp baharat, turmeric, Aleppo pepper, grated garlic, 20ml olive oil, and salt; rest 5 minutes. Thinly slice 60g onion for crisping. Dice 160g tomato, 40g red onion, chop parsley for relish. Whisk yogurt with coriander, garlic, lemon juice, and salt. Dice 120g onion and 200g tomato for rice base. Rinse 140g basmati rice.
Fry
Heat 30ml neutral oil in a medium pan over medium. Fry sliced onion 6 minutes until deep golden. Lift to paper towel and set aside.
Build
Heat 20ml olive oil in a 20cm saucepan over medium 1 minute. Add diced onion, cook 4 minutes until softened. Stir in garlic, 1 tsp baharat, cumin, toast 30 seconds. Add tomato paste, cook 1 minute, then diced tomato and salt, simmer 3 minutes until softened.
Simmer
Add rinsed rice to the pan, pour in 300ml hot water, bring to simmer, cover tightly on lowest heat. While rice cooks 14 minutes, heat a wide skillet over medium-high. Sear marinated chicken in single layer 6 minutes, turning once, until deeply caramelised and cooked through. Lift to a plate. Mix tomato relish ingredients in a bowl.
Finish
Off the heat, fluff the rice with a fork until grains separate. Combine yogurt sauce and rice thoroughly.
Plate
Spoon yogurt-coriander sauce across the base of two bowls. Mound rice over sauce, top with seared chicken, scatter crisp onion across, fan tomato relish to one side, serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.