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Turkish Inspired Bowl with Chicken, Cauliflower Rice, Hummus and a Garlic Feta Sauce

Just like the takeouts we know and love. The chicken is marinated in a delicious spice mix, adding loads of flavour to the dish - served with rice, fresh greens and herbs, bought together with a creamy garlic feta sauce.

Meal Prep

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Breakdown

This meal does have a few components, but you don't need to get overwhelmed - just read over the breakdown, you can see it's all pretty simple.

  • Start by preheating the oven to 200 degrees celsius, fan bake.
  • Make the pickled onions.
  • Cook the chicken and the cauliflower at the same time.
  • Cook the rice.
  • While the chicken, cauliflower and rice are cooking, prepare everything else, the garlic feta sauce, hummus and the greens.
  • Time to assemble, place a portion of each competent onto a plate and then drizzle with the garlic feta sauce.

Tips

  • If you made recipe 002. you would have already prepared the pickled onion, so luckily that component will be done. If you haven't made them and you are short on time, just serve with finely sliced red onion.  
  • Finely slicing the cauliflower can get messy, so we like to slice it inside the tray I am roasting it in, then when we get to the core and it is more manageable, we will finely slice on a chopping board. You can also blitz it in a food processor if you have one.
  • Roasting the chicken smooth side down means we expose the rough side directly to the heat allowing all the fattier and darker parts of the mean to get super crispy and slightly charred.
  • If you are short on time you can use your favourite store-bought hummus.
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Meal prep guide - if you followed the meal prep guide you would have already made the pickled onions, hummus and garlic feta sauce.
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This recipe serves four, if you’re cooking for two simply halve the recipe. We recommend still making the full portion of hummus to prevent food waste. Add to salads, sandwiches or serve with grilled meats.

INGREDIENTSIngredients

Spiced chicken

  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • ½ lemon (juice and zest)
  • 3 garlic cloves (crushed)
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • Salt and pepper
  • 600g chicken thighs

Pickled onions*

Garlic feta sauce

  • 75g feta cheese
  • ⅓ cup greek yoghurt
  • 1 lemon (juice)
  • 1 garlic clove
  • 1-2 Tbsp water (depending on consistency)

Hummus

  • 400g tin of chickpeas (drained, rinsed and peeled*) - see tips
  • ⅓ cup tahini + 2 Tbsp
  • 1 Tbsp olive oil
  • 1 lemon (juice)
  • 1 garlic clove
  • ½ tsp salt
  • 2 ice cubes
  • 3 Tbsp water - optional

Cauliflower rice

  • 1 cauliflower (finely shaved, including stalk)
  • Olive oil
  • Salt and pepper
  • 1 cup basmati rice

Greens  

  • ½ lemon (juice)
  • 1 Tbsp olive oil
  • ½ cucumber (finely diced)
  • ½ cup parsley (finely chopped)
  • ½ cup coriander (finely chopped)
  • 1 head petite cos (finely sliced)
METHODMethod
  1. Start by preheating the oven to 200 degrees celsius, fan bake.
  1. Make the pickled onions - if you cooked recipe 002. you would have already prepared them.
  1. Prepare the chicken. Add the coriander, cumin, paprika, garlic, lemon juice, honey, olive oil, salt and pepper to a large bowl; mix well to combine. Add the chicken and toss to coat. Place chicken thighs smooth side down onto a lined baking tray, rubbing any excess marinade onto the chicken. Cook for 35 minutes, or until cooked through and starting to char. Once cooked and cool enough to handle, roughly slice.
  1. Cook the cauliflower rice. Add the shaved cauliflower onto a baking tray, drizzle with olive oil and season with salt. Cook at the same time as the chicken for 20-30 minutes until golden brown and crispy in places.
  1. While the cauliflower is roasting, cook the rice as per packet instructions (we like to use the absorption method). Once cooked, add the rice to the roasted cauliflower and toss well to combine.
  1. While the chicken and cauliflower rice are cooking, prepare everything else.
  1. To make the garlic feta sauce. Add all of the ingredients (except the water) to a food processor or blender and blend until smooth and creamy, then add water 1 Tbsp at a time until you achieve a sauce just thin enough to drizzle. Pour into a jar and set aside.

  2. Rinse the blender, then get started on the hummus. Start by placing chickpeas into a food processor or Nutri bullet and blend until the chickpeas resemble a dry powdery crumb (the finer, the better). Add the remaining ingredients to the blender with the chickpeas. Blend until the mixture is smooth and creamy this can take up to 3 - 4 minutes (be patient). You will need to stop from time to time to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time till it is at your desired consistency. Set aside until ready to plate up.
  1. Lastly, prepare the greens. Add the olive oil and lemon juice to a medium-sized bowl, mix to combine then add the cucumber, parsley, herbs and cos. Toss to coat in the olive oil and lemon juice.

  2. Time to assemble, place a portion of each competent on to a plate then drizzle with the garlic feta sauce.
VARIATIONS

Vegetables

  • For a low carb meal – skip the rice and just do cauliflower rice and some extra vege.

Protein

Other

  • Add sauerkraut.
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  • Wrap it up! Either make our Flat Breads or serve in pitas.

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Ⓒ ASSORTMENT, 2020