Saudi Spiced Chicken and Rice Breakfast Bowl

Ingredients

• about 680 g Chicken Thighs, boneless, skinless
• 1 cup Basmati Rice
• 2 cups Chicken Broth
• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 2 teaspoons Baharat Spice Blend
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Parsley, chopped

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

Instructions

1. 1Cut chicken thighs into bite-sized pieces. In a bowl, mix with baharat spice blend, turmeric, cinnamon, salt, and pepper.
2. 2Heat olive oil in a large skillet or pot over medium heat. Add the chicken and cook until browned on all sides and cooked through, about 8-10 minutes.
3. 3Remove the chicken from the skillet and set aside.
4. 4Add chopped onion to the skillet and cook until softened, about 5 minutes.
5. 5Add minced garlic and cook for another minute until fragrant.
6. 6Stir in basmati rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7While the rice is cooking, prepare the tahini sauce by whisking together tahini and lemon juice in a small bowl. Add water, one tablespoon at a time, until the sauce reaches desired consistency.
8. 8Fluff the cooked rice with a fork. Add the cooked chicken back to the rice and stir to combine.
9. 9Serve the chicken and rice in bowls, drizzled with tahini sauce and garnished with fresh parsley.

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