Middle Eastern · Dinner
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.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
8gSugar
3gFiber
720mgSodium
110mgChol
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Instructions
1
Prep
Cut 440g chicken thighs into 3cm pieces. Toss with 2 tsp baharat, 0.5 tsp turmeric, 0.5 tsp Aleppo pepper, grated garlic, 40ml olive oil, and 0.5 tsp 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.
2
Fry
Heat 30ml neutral oil in a medium pan over medium. Fry sliced onion 5–6 minutes until deep golden. Lift to paper towel and set aside.
3
Build
Heat 10ml olive oil in a 24cm saucepan over medium for 1 minute. Add diced onion, cook 4–5 minutes until softened. Stir in garlic, 1 tsp baharat, 0.5 tsp cumin, toast 30 seconds. Add tomato paste, cook 1 minute, then diced tomato and salt, simmer 3 minutes until softened.
4
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 6–7 minutes, turning once, until deeply caramelised and cooked through. Lift to a plate. Mix tomato relish ingredients in a bowl.
5
Finish
Off the heat, fluff the rice with a fork until grains separate. Combine yogurt sauce and rice thoroughly.
6
Plate
Spoon yogurt-coriander sauce across the base of each bowl. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 2 tsp baharat spice mix
- 0.5 tsp ground turmeric
- 0.5 tsp Aleppo pepper
- 4 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 0.5 tsp fine sea salt
- 180g (6.3 oz) yellow onion
- 1 tsp baharat spice mix
- 0.5 tsp ground cumin
- 2 tsp tomato paste
- 360g (12.7 oz) ripe tomato
- 140g (4.9 oz) basmati rice
- 300ml (1 1/4 cup) hot water
- 60g (2.1 oz) red onion
- 30ml (2 tbsp) neutral oil
- 10g (small handful) flat-leaf parsley
- 10ml (2 tsp) lemon juice
- 120g (4.2 oz) full-fat plain yogurt
- 10g (small handful) coriander leaves
- 2 lemon wedges