Bng Recipe

Marinate

Trim excess fat from chicken thighs and pat dry. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Add chicken and toss to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 4 hours.

Heat a grill pan or outdoor grill over medium-high heat until hot. Oil the grates or pan lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char. Let rest 5 minutes, then slice into bite-sized strips.

Rinse 1 cup rice under cold water until water runs clear. In a small pot combine rinsed rice, 1.75 cups water, 1/2 tsp salt and 1 tbs butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until water absorbed. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with fork and stir in 1/4 cup chopped parsley and 2 tbs chopped mint. Keep warm until assembly.

Heat a large skillet or grill pan over medium-high heat. Toss zucchini, red pepper and red onion with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Add to hot pan in a single layer (work in batches if needed). Cook without stirring for 2–3 minutes to get char, then stir/flip and cook another 2–3 minutes until just tender. Remove from heat and hold warm.

In a small bowl whisk together 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt until sugar and salt dissolve. Add 1 cup thinly sliced cucumber, toss to coat, and let sit at least 10 minutes (up to 1 hour) to lightly pickle. Drain before assembly if excess liquid accumulates.

Combine 1/2 cup Greek yogurt, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and refrigerate until ready to use. Taste and adjust salt or lemon as desired.

If sesame seeds are not toasted, toast 1 tbs sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes. Combine toasted seeds with 2 tbs thinly sliced scallions and 1/4 tsp chili flakes (optional). Set aside.

Divide herbed rice into serving bowls or 'slots' (for a single bowl you can make 3–4 slots: rice, chicken, vegetables). Arrange sliced grilled chicken, charred vegetables and pickled cucumber in separate sections (slots) around the rice. Dollop yogurt sauce over chicken or in its own slot.

Drizzle 1 tsp olive oil over the bowl, sprinkle the sesame-scallion garnish over the chicken and vegetables, and serve with lemon wedges to squeeze over as desired.

Leftovers: Store components separately (rice, chicken, vegetables, sauce, pickles) in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently and add fresh pickles and sauce when serving.