Description
A flavorful Middle Eastern dish featuring marinated chicken on a crispy bed of rice, topped with fresh vegetables and tahini dressing.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- Salt & pepper to taste
- 2 cups cooked rice (cooled)
- 1 cucumber, diced
- 2 tomatoes, chopped
- ½ red onion, sliced
- Fresh parsley or cilantro
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil for dressing
- Water to thin dressing
Instructions
- Marinate the chicken: In a bowl, mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and let it marinate in the refrigerator for at least 30 minutes.
- Cook the chicken: Heat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-8 minutes per side, or until thoroughly cooked. Let it rest for 5 minutes before slicing it into tender strips.
- Crisp the rice: In another skillet, heat 1 tablespoon of oil over medium heat. Add the cooled rice, flattening it to form a single layer. Cook until the rice is golden and crispy, about 5-7 minutes.
- Prepare the vegetables: Dice the cucumber, chop the tomatoes, slice the onion, and chop the parsley or cilantro.
- Make the dressing: Whisk together tahini, lemon juice, minced garlic, olive oil, and enough water for a smooth consistency. Chill for about 15 minutes.
- Assemble the salad: Start with a layer of crispy rice, then top with chicken, fresh vegetables, and herbs. Drizzle with tahini dressing. Optionally garnish with pickles.
Notes
The chicken can be marinated overnight for more flavor. Store the dressing separately to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg