Ingredients
Method
Prepare the Chicken
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and pepper to create the marinade.
- Add the chicken pieces to the marinade and toss until evenly coated. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken in batches if needed, about 6-8 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Remove chicken from heat and let rest for 5 minutes, then slice or chop into smaller pieces if desired.
Make the Rice
- Rinse basmati rice in cold water until water runs clear. Drain well.
- In a medium saucepan, bring water and salt to a boil. Add the rinsed rice and stir once.
- Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.
- Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
Assemble the Bowls
- Divide the cooked rice among 4 bowls as the base.
- Top each bowl with portions of the cooked chicken.
- Add diced cucumber, tomatoes, and sliced red onion around the chicken.
- Sprinkle with fresh chopped parsley.
- Drizzle with tahini and fresh lemon juice. Serve immediately.
Notes
For best flavor, marinate the chicken overnight. The spice blend can be made ahead and stored in an airtight container for up to 3 months. Leftover chicken keeps in the refrigerator for 3 days and reheats well. You can substitute the tahini with a pareve yogurt alternative or simply serve with extra lemon juice and olive oil.