Harissa Honey Chicken Bowls
These Harissa Chicken Bowls layer spiced, pan-fried chicken thighs over fluffy basmati rice, alongside a tangy sumac bean salad and a cooling garlic yoghurt sauce. It's a complete meal packed with flavor, and comes together in around 40 minutes, perfect for busy weeknights or prepping ahead for healthy lunches!
Servings: 4 servings
Calories: 776kcal
Equipment
- Large saucepan
- Large frying pan or skillet
- Salad bowl
- Sharp knife
- Chopping Board
Ingredients
- 800 grams skinless boneless chicken thighs
- 2 tablespoons harissa paste
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely ground sea salt
- 2 teaspoons cumin seeds
- 2 cups basmati rice
Sumac bean salad
- 200 grams green beans cut into 1-inch pieces
- 2 vine ripened tomatoes cut into wedges
- ¼ red onion thinly sliced
- 2 teaspoons sumac
- 2 teaspoons pure maple syrup
- 40 mL red wine vinegar
- ¼ teaspoon finely ground sea salt
- 40 mL extra virgin olive oil
Yoghurt sauce
- ½ cup Greek yoghurt
- 20 mL lemon juice
- handful fresh mint finely chopped
- 1 garlic clove peeled and minced
- ¼ teaspoon finely ground sea salt
Instructions
- Add the harissa paste, honey, lemon juice, olive oil, salt and 1 teaspoon cumin seeds to a large bowl and whisk to combine. Add the chicken thighs and toss to coat evenly. Set aside.
- Add the rice to a large saucepan and top with water. Use clean hands to swish the rice around to wash. Strain through a fine mesh sieve, return the rice to the pan and repeat another two times to remove excess starches. Once the rice has been returned to the pan for a final time, top with 2 ½ cups water. Add the cumin seeds and then bring to a boil. Once boiling, reduce to a simmer and place the lid partially on. When most of the water has been absorbed, place the lid on properly and turn off the heat. Set aside for about 10 minutes for the rice to steam.
- While the rice is cooking, prepare the salad. Add the green bean pieces to a heat proof jug and top with boiling water. Strain immediately through a heatproof strainer and run under cold water. Shake off the excess water and transfer to a large mixing bowl.
- To the bowl add the tomato wedges and thinly sliced red onion. Add the sumac, maple syrup, red wine vinegar, salt and olive oil to a small jar and shake until well combined. Pour over the salad and toss to combine.
- To make the yoghurt sauce, add the yoghurt, lemon juice, finely chopped mint, minced garlic and salt to a bowl and whisk to combine.
- Bring a large frying pan to a medium heat. Add a drizzle of olive oil and then the marinaded chicken pieces. Fry for around 6-8 minutes on each side and once cooked through, transfer from the pan to a board. Cut horizontally into strips.
- To serve, spoon steamed rice into each bowl. Top the rice with spoonfuls of salad, the sliced harissa chicken and dollops of the yoghurt sauce. Garnish with fresh mint leaves and serve warm.
Notes
Nutrition facts are an estimate only.
- To make this recipe dairy free, swap the Greek yoghurt for a dairy free yoghurt alternative.
- Leftovers keep well in the fridge for up to 4 days, making this a great option for meal prep.
- For a lower carb option, swap the basmati rice for cauliflower rice.
Nutrition
Serving: 1serving | Calories: 776kcal | Carbohydrates: 91g | Protein: 48g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 194mg | Sodium: 888mg | Potassium: 978mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 4mg