Mediterranean Bowl Recipe

Marinate

In a bowl combine harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, kosher salt and black pepper. Add chicken thighs and toss to coat. Marinate at room temperature 15–20 minutes or refrigerate up to 2 hours.

Grill/Pan-cook

Preheat a grill or skillet to medium-high heat and oil the grates or pan. Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side (internal temperature 165°F / 74°C) until charred at edges and cooked through. Transfer to a plate, tent with foil and rest 5 minutes, then slice into strips.

While chicken marinates, place drained chickpeas in a bowl. Add olive oil, red wine vinegar, lemon zest, chopped parsley, ground cumin, salt and black pepper. Toss gently to combine. Allow to sit at room temperature for 10–15 minutes so flavors meld; if making ahead refrigerate for up to 24 hours.

If using fresh baby artichokes: trim outer leaves, remove choke if large, halve, rub with lemon to prevent browning and brush with olive oil. If using canned quartered hearts: drain and pat dry, brush lightly with oil.

For the pepper: place whole red pepper on a grill or under a broiler. Roast, turning occasionally, until skin is charred and blistered (8–12 minutes). Transfer to a bowl, cover tightly with plastic wrap or a lid to steam 10 minutes, then peel, remove seeds and slice into strips.

Grill artichokes (or seared artichoke hearts) over medium-high heat 3–4 minutes per side until golden and slightly charred. Season with salt and pepper and a squeeze of lemon.

Rinse jasmine rice under cold water until water runs clear. In a small saucepan combine rinsed rice, water, salt and olive oil or butter. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes; fluff with a fork.

Divide warm jasmine rice between 2 bowls (about 1/2 cup cooked rice per bowl as a base). Arrange sliced harissa chicken, marinated chickpeas, grilled artichokes, roasted red pepper strips, kalamata olives and halved gem tomatoes in separate sections on top of the rice for a composed bowl.

Spoon hummus and tzatziki into the bowl — roughly 2–3 tablespoons of each per serving — or place in small dollops at the edge.

Drizzle a little extra virgin olive oil over the bowl and sprinkle with chopped parsley. Optionally dust with sumac or smoked paprika and serve with lemon wedges for squeezing.

Serve immediately while chicken and rice are warm. Leftovers: store components separately in airtight containers in the refrigerator up to 3 days (sauces and hummus separate). Reheat chicken and rice gently before assembling.