Halal cart-style harissa chicken bowls with yellow rice
Dimitra's Dishes · ♥ 454 likes · 8.5K views · 6 min video
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Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 3–4 tbsp balsamic vinegar
- 1 tbsp honey
- 1 jar harissa
- 5 cloves garlic cloves
In a bowl combine the olive oil, balsamic vinegar, honey, harissa and grated garlic.
- 2 lb boneless skinless chicken tenders
- 1 tsp salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
Add the chicken and season with salt, cumin, coriander and sweet paprika. Mix until coated and set aside at room temperature.
- 2 cups Carolina rice
Rinse the rice well and soak in cold water 10 to 15 minutes, then drain so most of the starch is gone.
- olive oil
- 2–3 cloves garlic cloves
Heat olive oil in a pot and add the grated garlic; heat through until warm and fragrant.
- 1½ tsp salt
- ½ tsp turmeric powder
- 1 tsp ground cumin
- 2½ cups chicken broth
Add the rice, salt, turmeric and cumin, then the chicken broth. Mix and bring to a boil.
Reduce to low, cover and simmer 20 to 25 minutes until the rice is fully cooked. Fluff and set aside.
- 1–2 cloves garlic cloves
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- black pepper
- 1 tbsp white vinegar
- fresh dill
For the white sauce, mix the grated garlic, Greek yogurt, mayonnaise, black pepper, white vinegar and chopped dill. It keeps about a week in the fridge.
White sauce
Cook the chicken in the air fryer in two to three batches so the basket is not crowded.
Air-frying the chicken
Air fry at 400F for about 20 minutes, flipping halfway. Check at 15 minutes; it is done at an internal 165F.
Assemble the bowls with the yellow rice, the chicken and the white sauce.
Assembling bowls and meal prep