Ingredients
F
For the Seasoning Blend:
s
1 tsp sumac
z
1 tsp zaatar
S
Salt, to taste
P
Pepper, to taste
d
½ tsp dried thyme
g
½ tsp garlic powder
c
½ tsp cumin powder
c
½ tsp chili powder
F
For the Chicken:
b
2 boneless, skinless chicken thighs (4oz each)
S
Seasoning blend (enough to coat both sides)
O
Olive oil spray
F
For the Rice:
r
1 rice cooker cup basmati rice, washed
B
2 cups Bone broth
F
For the Yogurt Sauce:
R
Remaining seasoning blend
y
⅓ cup yogurt
l
1 lime/lemon zest
g
1 garlic clove, pressed or finely minced
F
For the Sumac Onions (Optional but Recommended):
l
½ large red onion, thinly sliced
o
½ tbsp olive oil
l
1 lime/lemon Juice
s
1 tbsp sumac
S
Salt, to taste
o
handful of chopped cilantro
Directions
1
Prepare the Rice:
1
Add washed rice and bone broth to a rice cooker. The trick is to add slightly lesser than 2 Cups, around 1 ¾ rice cooker cups of Bone Broth (for the perfect cooked rice texture).
r
1 rice cooker cup basmati rice, washed
B
2 cups Bone broth
2
Start cooking and let it finish while prepping the chicken and other components.
3
Prepare Seasoning Blend:
1
Mix Salt (I added ½ tsp Kosher Salt), Pepper (I added ½ tsp Ground Pepper) and the following seasons listed below
s
1 tsp sumac
z
1 tsp zaatar
S
Salt, to taste
P
Pepper, to taste
d
½ tsp dried thyme
g
½ tsp garlic powder
c
½ tsp cumin powder
c
½ tsp chili powder
2
Cook the Chicken:
1
Preheat your air fryer to 380ºF (run for 3–5 minutes if there’s no preheat function).
2
Pat chicken dry and season both sides generously with the seasoning blend. (You will definitely have seasoning blend remaining)
b
2 boneless, skinless chicken thighs (4oz each)
S
Seasoning blend (enough to coat both sides)
3
Place chicken in the air fryer, flatter side facing upwards. Spray the top with oil.
O
Olive oil spray
4
Cook for 12 minutes at 380ºF, then flip, spray again, and cook for 3–5 more minutes until browned and fully cooked.
5
Remove and let rest for at least 5 minutes before slicing. (Very important for super moist chicken)
6
Make the Yogurt Sauce:
1
In a bowl, combine the remaining seasoning blend, yogurt, lemon/lime zest, and minced garlic.
R
Remaining seasoning blend
y
⅓ cup yogurt
l
1 lime/lemon zest
g
1 garlic clove, pressed or finely minced
2
Whisk until smooth and creamy.
3
Prepare the Sumac Onions:
1
In a bowl, add thinly sliced red onions, olive oil, lemon juice, sumac, salt (I added ½ tsp Kosher Salt), and chopped cilantro.
l
½ large red onion, thinly sliced
o
½ tbsp olive oil
l
1 lime/lemon Juice
s
1 tbsp sumac
S
Salt, to taste
o
handful of chopped cilantro
2
Mix well and set aside.
3
Assemble Bowl correctly to achieve Macros:
1
Add ⅓ of the cooked rice to a serving bowl.
2
Add all the sliced chicken thighs.
3
Drizzle yogurt sauce (you can have all of it for macros)
4
Add half of the sumac onions.
5
Optional: garnish with more Cilantro
