Harissa chicken bowls with halal cart yellow rice
Dimitra's Dishes · ♥ 515 likes · 16.6K views · 67 min video
Read about tenderloins in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 3–4 tbsp balsamic vinegar
- 1 tbsp honey
- 1 jar harissa
- 5 cloves garlic cloves
- 2 lb boneless skinless chicken tenders
In a bowl combine a quarter cup of olive oil, three to four tablespoons of balsamic vinegar, a tablespoon of honey, a whole little jar of mild harissa and about five grated garlic cloves. Taste as you go because some harissa is bitter or too spicy.
- 1 tsp salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 2 cups Carolina rice
Add the chicken, one heaping teaspoon of salt per two pounds, two teaspoons of ground cumin, a heaping teaspoon of ground coriander and a heaping teaspoon of sweet paprika, mix to coat and leave at room temperature while the rice is made.
- olive oil
Rinse two cups of Carolina rice really well, soak it in cold water 10 to 15 minutes and drain.
- 2 cloves garlic cloves
- 1½ tsp salt
- ½ tsp turmeric powder
- 1 tsp ground cumin
Heat olive oil in a pot, warm two grated garlic cloves through until fragrant, then add the rice, one and a half teaspoons of salt, half a teaspoon of turmeric powder and one teaspoon of ground cumin.
- 2½ cups chicken broth
Add two and a half cups of chicken broth, mix and bring to a boil, then reduce to low, cover and simmer about 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
- freshly cracked black pepper
- 1 tbsp white vinegar
- fresh dill
For the white sauce mix one to two grated garlic cloves, half a cup of Greek yogurt, a quarter cup of good mayonnaise, freshly cracked black pepper, a tablespoon of white vinegar and finely chopped fresh dill. It keeps about a week in the fridge.
Yogurt white sauce
Cook the chicken in the air fryer in two or three batches so the basket is not crowded, at 400 degrees Fahrenheit for about 20 minutes, flipping halfway.
Air-frying the chicken
Check the temperature after about 15 minutes and take it out once the internal temperature reaches 165 degrees Fahrenheit; boneless skinless thighs take a little longer.