-
1. In a large bowl, whisk together half the olive oil, half the lemon juice, 3 minced garlic cloves, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne, 1 teaspoon of the salt and the black pepper. Add the chicken thighs, toss to coat and marinate for at least 30 minutes, or up to overnight in the fridge.
1.5 lb Boneless skinless chicken thighs,
2 tbsp Olive oil,
2 tbsp Lemon juice,
3 clove Garlic,
2 tsp Ground cumin,
2 tsp Ground coriander,
2 tsp Smoked paprika,
1 tsp Ground turmeric,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
0.2 tsp Cayenne pepper,
1 tsp Salt,
0.5 tsp Black pepper
-
2. Heat a large skillet or cast-iron pan over medium-high heat. Cook the chicken thighs in a single layer for 5-6 minutes per side, until deeply browned with charred edges and cooked through (internal temperature 75°C / 165°F). Rest for 5 minutes, then slice thinly. For extra-crispy edges, return the slices to the hot pan for 2 minutes.
-
3. Slice the red onion thinly and toss with the sumac and a pinch of the remaining salt. Set aside for the topping.
2 tsp Salt,
1 tsp Sumac,
0.5 piece Red onion
-
4. Cut the cauliflower into florets and pulse in a food processor in batches until rice-sized grains form, or grate on a box grater. Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat, add the cauliflower rice and the remaining minced garlic, and sauté for 4-5 minutes until just tender but not mushy. Season with a pinch of salt and a squeeze of the remaining lemon juice.
1 tbsp Olive oil,
4 tbsp Lemon juice,
2 clove Garlic,
2 tsp Salt,
1 piece Cauliflower
-
5. Dice the cucumbers and chop the parsley. Toss the cucumbers with 1 tablespoon olive oil, a squeeze of lemon juice and a pinch of salt.
1 tbsp Olive oil,
4 tbsp Lemon juice,
2 tsp Salt,
2 piece Cucumbers,
0.5 cup Fresh parsley
-
6. For the sauce, whisk the tahini with the remaining lemon juice and a pinch of salt; it will seize into a paste. Gradually whisk in the ice water until smooth, creamy and pourable, adding more water if needed. Taste and adjust the salt and lemon.
4 tbsp Lemon juice,
2 tsp Salt,
0.3 cup Tahini,
4 tbsp Ice water
-
7. Divide the cauliflower rice among 4 meal-prep containers and top with sliced chicken. Pack the cucumber salad, sumac onions and parsley in separate compartments, and store the tahini sauce in a small separate container. Refrigerate for up to 4 days.
-
8. To serve, reheat the chicken and cauliflower rice until hot, about 2 minutes in the microwave, then top with the cold cucumbers, sumac onions and parsley and drizzle generously with tahini sauce.
