If you’ve been cruising our cookbook recently, you may have read my recent musings about how I ate almost exclusively out of food trucks during college. That was the inspiration for our Pulled Chipotle Chicken Burritos post. (If you haven’t made those, they are out of this world). This bowl is yet another homage to my food truck years, and again, has our own twist to it.
One of the reasons we like this “street chicken bowl,” as we call it, is how balanced it is. As we continue to grow in our cooking and meal preparation and refine our skills (that’s not a brag, we have a long way to go), the skill set of balancing acidity, sweetness, salt, and complimentary flavors in every dish is something we try to master. This one is probably as close as we have gotten so far.
We love a little heat, and the Harissa hot sauce that this grilled chicken is tossed in gives a mighty kick. But, just in time to save your pallets from overheating is the coolness of the yogurt dill dressing. Theres the depth and slight earthiness of the turmeric within the warm, soft rice, the salty brininess of the feta, and the bright bitter crunch of red cabbage. It’s like every taste bud gets a little something special, and it is one of the main reasons we have been cooking up these bowls week after week after week.
It’s also a colorful platter of food, which definitely makes your brain think “hey, this is delicious,” and also a good sign you’ve got a good mix of ingredients. And…it makes for a good food pic!
rice (honestly, white rice is best here)
3 tbsp butter
1 tsp cumin
2 tsp turmeric
3-4 cups shredded red cabbage
4 tbsp Harissa style hot sauce
1/3 cup feta cheese
for the marinade:
2 tbsp lemon juice
2 tbsp chopped fresh oregano
1/2 tsp ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
salt and pepper
1/4 cup mayonnaise
3/4 cup greek yogurt
1 tsp sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/2 cup fresh dill, chopped
salt and pepper
1. Combine all marinade ingredients and blend together. Reserve a couple tablespoons of marinade for later. Coat your chicken breasts in a bowl, cover, and let it marinate for up to 4 hours.
2. In a large pot, melt butter over medium high heat, then add turmeric and cumin. Stir constantly while the aromas really start to come out, 1-2 min. Add rice first, and stir to coat until you hear the grains begin to crackle. Add chicken broth and cook your rice according to the directions on the container.
3. Grill time. Let the excess marinade run off the breasts before placing them on the grill. Sprinkle salt and pepper on each side as they are flipped. Once cooked, let the chicken rest on a cutting board. 4. Prep your dill sauce by combining all ingredients in a small mixing bowl. You want the cause to be thin enough that it can pour, so taste as you go and add more lemon juice or vinegar if you can to thin it out.
5. Thinly slice your chicken breast and place back into a hot skillet or frying pan with the reserved marinade and Harissa hot sauce. Coat the chicken and let everything get nice and hot again.
6. Build you bowls! Start with a healthy portion of rice and red cabbage, then add your chicken, feta, and top with a heavy drizzle of your dill sauce.
Those who are feeling mighty adventurous can add an entire scoop of the Harissa sauce, but only if you are really into feeling the burn. That stuff is powerful. If you aren’t into heat, you can make this recipe without it, but you’ll want to substitute in some paprika or a little touch of cayenne pepper. Enjoy (over and over again).