Arabic Spiced Chicken Bowl with Lemon & Herb Tahini
Ingredients
Air-Fried Chicken
- 500 g boneless chicken thigh and breasts
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper powder
- 2 tbsp tomato paste
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 tsp cinnamon powder
- ¼ tsp cardamom powder
- 1 tsp Arabic spice
- 1 lemon, juiced
Cherry Tomato and Cucumber Salad
- 1 small red onion, finely sliced
- ¼ cup olive oil
- ½ tsp sumac
- 1 lemon, juiced
- pepper, to taste
- 2 cups cherry tomatoes, halved
- 4 cucumbers, chopped
- a handful fresh mint, chopped
- a handful fresh parsley, chopped
- a handful fresh zaatar (thyme), chopped
Hummus
- 1 can (15 oz) chickpeas, drained
- 3 tbsp tahini
- ¼ tsp paprika
- 1 lemon, zest & juiced
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp black pepper
Lemon and Herb Tahini Sauce
- ½ cup tahini paste
- ½ cup labneh
- 1 tbsp green onion
- 1 tsp fresh mint
- 1 green chilli, deseeded
- 2 lemons, juiced
- ⅔ cup water
- 1 tsp garlic, minced
- 1 tsp sea salt
- freshly ground black pepper
Bowl
- cooked brown rice
Instructions
- Prepare the Chicken: In a medium sized bowl, place chicken, mix the olive oil, salt, black pepper powder, tomato paste, minced ginger, minced garlic, cinnamon powder, cardamom powder, Arabic spice and lemon juice to prepare the marinade. Allow to marinate for 1 hour, ideally overnight. Preheat the air fryer to 180°C (350°F). Place the marinated chicken in the air fryer basket and cook for 20-25 minutes, turning halfway through, until fully cooked and golden brown.
- Prepare the Salad: In a small bowl, combine the sliced onions, olive oil, lemon juice, sumac, and season with salt and pepper. In a medium-sized bowl, mix the cherry tomatoes, cucumbers, chopped parsley, mint, and zaatar. Pour the onion dressing over the salad and toss gently to combine.
- Make the Hummus: Add the chickpeas, tahini, paprika, lemon zest, lemon juice, minced garlic, and salt to a food processor. Pulse until creamy, adding a tablespoon of cold water at a time to reach the desired consistency (approximately ¼ cup of water). Taste and adjust seasoning with salt and pepper.
- Make the Lemon and Herb Tahini Sauce: In a food processor, blend together the tahini paste, labneh, green onions, garlic, fresh mint and lemon juice. Gradually add the water, whisking continuously until smooth. Add in the salt, and freshly ground black pepper. Adjust seasoning to taste.
- Assemble the Bowl: In a serving bowl, add a portion of cooked brown rice. Top with a serving of air-fried Arabic spiced chicken. Add a generous spoonful of the cherry tomato and cucumber salad. Add a dollop of hummus. Drizzle with the lemon and herb tahini sauce to finish.