Dairy-Free Lebanese Chicken and Rice Breakfast Bowl

Ingredients

• about 680 g Chicken Thighs
• 1 cup Basmati Rice
• 2 cups Chicken Broth
• 1 medium Onion
• 4 cloves Garlic
• 2 tsp Lebanese Spice Blend (Baharat)
• 2 tbsp Olive Oil
• 1/4 cup Tahini
• 2 tbsp Lemon Juice
• 2 tbsp Water
• 1/2 tsp Salt
• 1/4 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g of Chicken Thighs with the 2 tsp Lebanese Spice Blend (Baharat) and 1/2 tsp Salt. Toss to coat the chicken evenly.
2. 2Heat the 2 tbsp Olive Oil in a large 30.48 cm skillet or pot over medium heat (175°C / 176.7°C). Add the 1 medium Onion, cut into 1.27 cm pieces, and sauté until softened, about 5 minutes. Add the 4 cloves Garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the seasoned about 680 g of Chicken Thighs to the skillet. Cook, stirring occasionally, until browned on all sides and the internal temperature reaches 74°C, about 8-10 minutes. Remove the chicken from the skillet and set aside on a plate.
4. 4Add the 1 cup Basmati Rice and 2 cups Chicken Broth to the same skillet. Increase the heat to medium-high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
5. 5While the rice is cooking, prepare the tahini dressing. In a small bowl, whisk together the 1/4 cup Tahini, 2 tbsp Lemon Juice, and 2 tbsp Water. Add a pinch of salt, if desired, and whisk until the dressing is smooth and creamy. If it's too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired drizzling consistency.
6. 6Once the rice is cooked, remove the skillet from the heat. Shred the cooked about 680 g of Chicken Thighs into bite-sized pieces using two forks. Return the shredded chicken to the skillet with the rice and stir gently to combine.
7. 7To assemble the bowls, divide the chicken and rice mixture evenly among four bowls. Garnish generously with the 1/4 cup Fresh Parsley, chopped.

Related Guides