Description
A vibrant and flavorful Mediterranean Chicken Rice Bowl featuring buttered turmeric and cumin rice, marinated and oven-charred chicken thighs, a fresh cucumber and cherry tomato salad with sumac, and creamy tzatziki. This dish combines bold spices with refreshing ingredients, perfect for a wholesome and satisfying meal.
Ingredients
Scale
For the Chicken Marinade
- 1lb (500g) boneless, skinless chicken thighs, diced
- 4 garlic cloves, crushed
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons dried oregano
- 2 tablespoons Greek yogurt
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
For the Buttery Rice
- 2 tablespoons butter
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 1/2 cups long-grain rice (like Basmati)
- 2 1/2 cups chicken stock
- 1/2 teaspoon salt
- Black pepper, to taste
For the Salad
- 1 cucumber, diced
- 7oz (200g) cherry tomatoes, quartered
- 2 teaspoons sumac
- 1/2 teaspoon salt
- Black pepper, to taste
- A handful of flat-leaf parsley, chopped
For Serving
- 1/2 cup tzatziki
- Flatbreads (optional)
Instructions
- Marinate the Chicken: In a bowl or container with a lid, combine the crushed garlic, lemon juice, white wine vinegar, olive oil, dried oregano, Greek yogurt, salt, smoked paprika, and ground cumin. Stir well to create the marinade, then add the diced chicken thighs. Toss to coat the chicken thoroughly. Cover and set aside to marinate for at least 15 minutes, or up to 24 hours in the refrigerator for best flavor.
- Prepare the Oven and Cook Chicken: Preheat the oven to 480°F (250°C). Line an oven tray with baking paper and arrange the marinated chicken pieces in a single layer for even cooking and charring. Place the tray in the oven and cook for 20 minutes until the chicken is golden and charred around the edges.
- Make the Buttery Rice: Heat a large pot with a lid over medium heat. Melt the butter, then add ground turmeric and cumin. Cook for about 1 minute until fragrant. Add the rice and stir to coat the grains in butter and spices, toasting gently for a few minutes. Pour in the chicken stock, season with salt and a generous grind of black pepper, and bring to a boil.
- Simmer the Rice: Once boiling, reduce heat to the lowest setting. Cover the pot with the lid and let the rice cook undisturbed for 15 minutes. Afterward, remove the pot from heat but keep it covered so the rice can steam for an additional 10 minutes.
- Prepare the Salad: While the rice and chicken cook, dice the cucumber and quarter the cherry tomatoes. Toss them together in a bowl with sumac, salt, and black pepper. Set aside to allow flavors to meld.
- Assemble the Bowls: Divide the buttery turmeric rice evenly into serving bowls. Top each with the charred chicken pieces, then add a generous spoonful of the cucumber and tomato salad. Dollop tzatziki on top and sprinkle with chopped flat-leaf parsley. Serve immediately with flatbreads on the side if using, and extra tzatziki for dipping.
Notes
- You can marinate the chicken up to 24 hours ahead for deeper flavor.
- Adjust the sumac quantity in the salad to your taste preference; it adds a tangy, lemony flavor.
- For a gluten-free option, omit the flatbreads or use gluten-free versions.
- To make the rice vegan, substitute butter with olive oil and use vegetable stock instead of chicken stock; omit chicken and use plant-based protein.
- Cooking rice with lid covered and resting after heat is off ensures fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Mediterranean chicken rice bowl, turmeric rice, grilled chicken thighs, sumac salad, tzatziki, healthy chicken recipe
