Marinade

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1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1 tbsp olive oil

1 tbsp harissa paste (adjust to your spice preference)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

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The Rice

1 cup long-grain rice

2 cups chicken broth

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For the Lemon Yogurt Sauce:

1 cup plain Greek yogurt

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic, minced

¼ tsp salt

¼ tsp black pepper

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Toppings:

1 cup chopped cucumber

½ cup chopped red onion

½ cup chopped fresh cilantro

¼ cup chopped Kalamata olives (optional)

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Instructions:

1. Prepare the chicken: In a large bowl, combine the chicken cubes with olive oil, harissa paste, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.

2. Cook the chicken (Pan fried method) Heat a large skillet over medium-high heat. Add the chicken mixture and cook, stirring occasionally, until the chicken is cooked through and browned, about 8-10 minutes. Remove from heat and set aside.

3. Cook the chicken (Grilled skewers) Skewer chicken chunks to fully cover the skewer (metal or bamboo). Preferably, use a charcoal fire for smoky dry heat. Use a gas grill set to the highest temp and let the heat build up before placing the skewers. Char, turn, char, turn for each side. Let rest a few minutes off the skewer in a bowl covers with a towel.

4. Cook the rice: While the chicken is resting, rinse the rice under cold water. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.

5. Make the lemon yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. It’s better to make this a few hours ahead and let the flavors develop in the frig for a few hours.

6. Assemble the bowls: Divide the cooked rice among four bowls. Top with the harissa chicken, cucumber, red onion, cilantro, and Kalamata olives (if using). Drizzle generously with the lemon yogurt sauce.

7. Serve immediately and enjoy your delicious and flavorful Harissa Chicken & Rice Bowls!

Alternate ending:

All of this can be wrapped in a shawarma, pita, or tortilla instead of served over rice. Throw a dollop of Toum in with the mix for a mind-bending explosion of flavor.