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–+ servings
Servings: 6

Six Spice Chicken Bowls + Turmeric Rice

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Ingredients 

Rice

  • 1-1/2 cups uncooked brown basmati rice
  • 3 cups chicken broth
  • 2 Tbsps ghee or clarified butter
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 bay leaf
  • sea salt and ground pepper, to taste

Chicken:

  • 2 lbs boneless skinless chicken thighs, fat trimmed and chopped into bite-sized pieces
  • 2 Tbsps olive oil or avocado oil
  • 2 fresh lemons or limes, juiced
  • 2 cloves garlic minced
  • 2 Tbsps allspice
  • 1 Tbsp coriander
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 2 tsp sumac
  • 1 tsp turmeric
  • sea salt and pepper to taste

White Sauce

  • 1 cup plain Greek yogurt
  • 2 fresh garlic cloves, minced
  • 1/2 tsp black pepper
  • 1 tsp fresh lemon or lime juice
  • 1 tsp apple cider vinegar
  • 1 Tbsp raw honey
  • 2-4 tbsp water, to thin your sauce as desired

Toppings

  • Romaine lettuce, shredded
  • Roma tomatoes, diced
  • avocado, cubed
  • fresh parsley, minced

Instructions 

  • In a large pot, heat the ghee over medium heat. Add in your rice and toast it for 2-3 minutes, stirring constantly. Add in the chicken broth together with all of your rice seasonings, cover, and let it simmer for 15 minutes, or until tender. Remove from heat and remove the bay leaf.
  • In a large bowl, add your chopped chicken, seasonings, and lemon juice. Toss well to combine. Allow chicken to marinate for 20 minutes.
  • Heat your oil in a large skillet over medium-high heat. Add in the chicken in a single layer, and cook for 8-10 minutes or until golden brown and cooked through. Set aside.
  • Meanwhile, add all of your sauce ingredients into a small bowl and whisk well to combine.
  • To assemble your bowls, divide the rice equally between your serving bowls, top with cooked chicken, and serve with the sauce, lettuce, avocado, and tomatoes.
  • Stays good in the fridge for up to 3 days.
  • Enjoy!
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