Six Spice Chicken Bowls Turmeric Rice

Six Spice Chicken Bowls with Turmeric Rice

This recipe is full of flavor and perfect for a satisfying and healthy meal prep option. The six-spice blend adds a warm, savory taste to the chicken, while the turmeric rice brings a vibrant color and earthy touch.

Ingredients:

• For the Turmeric Rice:
  • 1 ½ cups uncooked brown basmati rice
  • 3 cups chicken broth
  • 2 tablespoons ghee or clarified butter
  • 1 teaspoon turmeric powder
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and ground black pepper to taste
• For the Six Spice Chicken:
  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon or lime juice
  • 2 cloves garlic, minced
  • 2 tablespoons allspice powder
  • 1 tablespoon coriander powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 2 teaspoons sumac
  • 1 teaspoon turmeric powder
  • Salt and ground black pepper to taste
• For the Bowls:
  • Romaine lettuce, shredded
  • Roma tomatoes, diced
  • Avocado, cubed
  • Fresh parsley, chopped
  • Your favorite yogurt sauce (optional)

Cooking Guide:

1. Prepare the Turmeric Rice:

   • Rinse the basmati rice in a fine-mesh strainer until the water runs clear.
   • In a medium saucepan, heat the ghee or clarified butter over medium heat. Add the rinsed rice and cook for about 1 minute, stirring constantly, until toasted and fragrant.
   • Stir in the turmeric, cumin, oregano, and bay leaf. Sauté for 30 seconds.
   • Pour in the chicken broth and bring to a boil. Season with salt and pepper.
   • Reduce heat to low, cover the pot, and simmer for 45 minutes, or until the rice is cooked through and fluffy. Remove from heat and fluff the rice with a fork.

2. Marinate the Chicken:

   • In a large bowl, combine the chicken pieces, olive oil, lemon juice, garlic, allspice, coriander, paprika, cumin, sumac, turmeric, salt, and pepper. Toss well to coat the chicken evenly.
   • Marinate the chicken for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

3. Cook the Chicken:

   • Heat a large skillet or grill pan over medium heat. Add the marinated chicken and cook for 7-8 minutes per side, or until cooked through and golden brown.

4. Assemble the Bowls:

   • Divide the cooked turmeric rice among bowls. Top with the six-spice chicken, shredded romaine lettuce, diced tomatoes, cubed avocado, and fresh parsley.
   • Drizzle with your favorite yogurt sauce (optional) for an extra layer of creaminess.

Tips:

• You can substitute brown basmati rice with white basmati rice for a quicker cook time (30 minutes instead of 45 minutes).
• For a vegetarian option, replace the chicken with chickpeas or tofu. Marinate and cook them following the same instructions for the chicken.
• Don’t have all the six-spice blend ingredients? You can substitute it with 2 tablespoons of store-bought six-spice powder.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.