Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 2 cups cooked basmati rice
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup hummus
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- Optional: pita bread for serving
Feel free to swap chicken thighs for chicken breasts if you prefer a leaner cut. The spices can also be adjusted to match your desired level of heat, echoing how my mom would tweak recipes based on what was available in our pantry.
Instructions
- In a large mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, salt, pepper, and lemon juice. Mix well to form a marinade.
- Add chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill or stovetop grill pan over medium-high heat. Grill the chicken thighs for about 6-8 minutes on each side, or until fully cooked and slightly charred.
- While the chicken is cooking, prepare the rice according to package instructions if not already cooked. Set aside.
- Assemble the bowls by dividing the rice among serving bowls. Top with grilled chicken, cucumber, cherry tomatoes, red onion, hummus, parsley, and feta cheese.
- If desired, serve with warm pita bread on the side.
As you grill the chicken, the aroma will fill your kitchen with hints of my childhood home, where every dish was a celebration of culture and family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International