Chicken seasoning

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1.5 lbs (680g) boneless, skinless chicken thighs

1 tbsp paprika

1 tbsp cumin

1 tbsp onion powder

2 tsp coriander

1 tsp allspice

2 tsp turmeric

2 tsp pepper

1 tsp salt

3 tbsp olive oil

8 garlic cloves

½ lemon, juiced

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Rice seasoning

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2 tsp chicken bouillon powder or paste

3 tbsp butter

1 ½ cups yellow onion, diced

1 tbsp turmeric

2 tsp paprika

2 tsp garlic powder

2 tsp pepper

1 ½ cups basmati rice

3 cups (750 ml) chicken stock

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Salad seasoning

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½ large red onion, thinly sliced

1 cup cherry tomatoes, quartered

1 cup cucumber, sliced then halved

1 tsp salt

1 tsp black pepper

2 tsp sumac

½ lemon, juiced

¼ cup mayonnaise

¼ cup plain Greek yogurt

2 to 3 garlic cloves

1 tbsp fresh parsley

1 tsp salt

1 tsp black pepper

½ lemon, juiced

1 tbsp olive oil

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1. In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle. Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.

2. Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.

3. Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!