Middle Eastern Inspired Chicken Bowl

Name: Middle Eastern Inspired Chicken Bowl
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 400 ml Chicken Stock; 2 Garlic Cloves (peeled and grated); 240 grams Couscous; 2 Courgettes; 2 Carrots (coarsely grated, no need to peel); 2 tsp Sugar; 1 Lemon (zest and juice); 480 grams Diced Chicken Thighs; 1 tbsp Honey; 150g Feta Cheese; 150 grams Yoghurt; 1 tsp Roasted Garlic Powder; 1 tsp Toasted Onion Powder; 1 tsp Black Pepper; 1 tsp Roasted Ground Coriander; 1 tsp Roasted Ground Cumin; 1 tsp Thyme; 1 tsp Chipotle or Standard Chilli Powder; 1 tsp Oak Smoked Sea Salt (or regular sea salt); 1 tsp Paprika; 30 grams Fresh Coriander (Cilantro), roughly chopped; 10 grams Parsley, roughly chopped; 1 Green Chilli, deseeded and roughly chopped; 1/2 tsp Ground Cardamom; 1 tsp Ground Cumin; 1/2 tsp Sugar; 1/2 tsp Salt; 1 tbsp Lemon Juice; 3 tbsp Olive Oil

16 steps

Prep:25minCook:25min

Enjoy the vibrant flavors of the Middle East. This dish is a harmonious blend of aromatic herbs and bold spices, creating a culinary delight that’s both comforting and exciting. Each bite offers the warmth of cumin and paprika, complemented by the freshness of coriander and parsley. The chicken, succulent and perfectly seasoned, pairs exquisitely with the nutty zhoug couscous, while the roasted courgette adds a delightful crunch. A dollop of creamy yoghurt ties all the elements together, making each mouthful a celebration of textures and tastes. Whether you’re looking to spice up your weeknight dinners or impress guests at a casual gathering, this recipe promises a flavorful escape to the spice-scented streets of a faraway bazaar.

Updated at: Sat, 20 Apr 2024 08:01:28 GMT

Ingredients

4 servings

400mlchicken stock

2Garlic Cloves

peeled and grated

240 gramsCouscous

2courgettes

2Carrots

coarsely grated, no need to peel

2 tspsugar

1lemon

zest and juice

480 gramsChicken Thighs

Diced

1 Tbsphoney

150gfeta cheese

150 gramsYoghurt

Spice Blend

1 tsproasted garlic powder

1 tspOnion Powder

Toasted

1 tspblack pepper

1 tspGround Coriander

Roasted

1 tsproasted ground cumin

1 tspthyme

1 tspChipotle

or Standard Chilli Powder

1 tspSmoked Sea Salt

Oak, or regular sea salt

1 tsppaprika

Zhoug Style Paste

30 gramsFresh Coriander

Cilantro, roughly chopped

10 gramsParsley

roughly chopped

1green chilli

deseeded and roughly chopped

½ tspground cardamom

1 tspground cumin

½ tspsugar

½ tspsalt

1 Tbsplemon juice

3 Tbspolive oil

Instructions

Step 1

Peel and grate the garlic (or use a garlic press).

Step 2

Add the water for the couscous, chicken stock paste and half the garlic to a large saucepan and bring to the boil.

Step 3

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Step 4

Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Trim the carrot, then coarsely grate (no need to peel).

Step 5

Zest and halve the lemon.

Step 6

In a medium bowl, add the carrot, juice from half the lemon and sugar (see pantry for amount). Season with salt and pepper, toss to combine, then set aside.

Step 7

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Step 8

Once hot, add the diced chicken and courgette, sprinkle over the roasted herb and spice blend. Season with salt and pepper.

Step 9

Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins.

Step 10

Lower the heat to medium, add the remaining garlic to the pan and fry for 1 min more.

Step 11

Remove the pan from the heat and drizzle over the honey (see pantry for amount). Toss to coat.

Step 12

Fluff up the couscous with a fork.