Ingredients

For the Chicken

• 2.0 lbs / 920 g boneless, skinless chicken thighs

• 1 tsp / 3 g garlic powder

• ½ tsp / 1 g ground cumin

• To taste salt and black pepper

• 1 tbsp / 15 ml extra-virgin olive oil (for searing)

• 4.5 cups / 1.1 L chicken broth (for braising)

For the Grains & Bowls

• 2 cups / 385 g basmati rice

• 1 cup / 200 g black lentils (Beluga lentils)

• 1 large bunch / 250 g shredded kale

• 1 tbsp / 15 ml extra-virgin olive oil (for the kale)

• 2 cups / 340 g roasted corn

• 8 oz / 230 g feta cheese, crumbled

• 4 large Hass avocados

For the The Pickled Onions

• 400 g red onion, thinly sliced

• 1 whole lemon, juiced

• 2 tbsp red wine vinegar (or apple cider vinegar)

• ¾ tsp salt

• ½ tsp ground coriander (optional)

• ¼ tsp smoked paprika

• Big handful fresh parsley, finely chopped

For the Spicy Harissa Pita Chips

• 4 large pita pockets

• 2 tbsp / 30 ml harissa paste

• 3 tbsp / 45 ml olive oil

For the Cilantro Lime Vinaigrette

• 3 large bunches fresh cilantro

• ¾ cup / 180 ml fresh lime juice

• 3 cloves garlic

• 1 tbsp / 15 ml honey or agave (adjust to taste)

• 1 tbsp / 15 ml Dijon mustard

• 4 tbsp / 60 ml white wine vinegar

• 1 cup / 240 ml extra-virgin olive oil

• To taste salt and black pepper

Additional Notes

• Braising Liquid for Grains: I changed things up and used the leftover chicken braising liquid to cook both the rice and the lentils instead of using water. Bumping the initial chicken broth up to 4.5 cups gave me plenty of flavorful liquid to reuse after the chicken finished cooking.

• Fluffy Basmati Rice: I’ve been trying to learn how to cook a fluffier basmati rice. I found that using about a half a cup less liquid than the recommended amount keeps the grains from getting mushy.

• Vinaigrette Adjustments: I made adjustments to the dressing while I was mixing it because it wasn't coming out how I wanted it to at first with my initial measurements. I cut the lime juice to 3/4 cup, used 1 tablespoon of agave, and added 1 tablespoon of Dijon mustard. The recipe reflects what I ended up with, but you can always adjust it to your taste.

• Vinegar Substitution: I used rice wine vinegar for the dressing because I didn't have white wine vinegar on hand, and it came out perfectly fine. You can easily substitute it if you're in the same boat.

• Watch the Pita Chips: Be careful not to burn the pita chips. Mine came out perfectly and provided the exact crunch this bowl needed, but you have to keep a close eye on them.

Method

1. Quick Pickled Onions

In a small bowl or jar, combine the thinly sliced red onion, lemon juice, vinegar, and salt. Toss well to coat and let sit at room temperature while you prepare the rest of the recipe.

2. Braised Chicken & Grain Base

1. Season the chicken thighs evenly with the salt, black pepper, garlic powder, and cumin.

2. Heat 1 tbsp of olive oil in a heavy pot over medium-high heat and sear the chicken thighs for 2–3 minutes per side until deeply browned.

3. Pour in the 4.5 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Cover tightly, turn the heat to low, and simmer for 25–30 minutes until tender.

4. Remove the chicken from the pot to shred it, but leave all the braising liquid behind. Measure out and separate the leftover liquid: you will need 1.5 cups for the basmati rice and roughly 2.5 to 3 cups for the lentils. Store the shredded chicken in a small splash of the liquid to keep it juicy.

3. Grains & Greens Prep

• Basmati Rice: Bring 1.5 cups of the reserved chicken braising liquid to a boil in a saucepan. Add the 2 cups of rinsed basmati rice and a pinch of salt. Cover tightly, lower the heat, and simmer for 15 minutes or until the liquid is fully absorbed. Fluff with a fork.

• Black Lentils: Add the rinsed black lentils to a separate pot with the remaining 2.5 to 3 cups of chicken braising liquid. Bring to a simmer and cook for 20–25 minutes until tender but firm, then drain any excess liquid well.

• Massaged Kale: Toss the shredded kale with 1 tbsp of olive oil and a pinch of salt. Massage the leaves with your hands for 1 minute until tender and dark green.

4. Spicy Harissa Pita Chips

Pre-heat your oven to 190°C (380°F). Cut the pita bread into triangles. Mix the harissa paste with the 3 tbsp of olive oil, toss thoroughly with the pita pieces, and spread them out on a baking sheet. Bake for 8–12 minutes, keeping a close eye on them so they do not burn, until perfectly crisp.

5. Cilantro Lime Vinaigrette

Combine the cilantro, lime juice, garlic, honey or agave, Dijon mustard, white wine vinegar, salt, and pepper in a blender. Blend on high speed while slowly pouring in the extra-virgin olive oil until completely smooth. Taste and adjust the sweetness or seasoning as needed.