Charred Chicken Kebab-Style Bowls with Smoky Date & Pomegranate Salsa

Juicy marinated chicken thighs seared to perfection, served over buttery cinnamon rice and topped with a sweet-sharp salsa of jammy Medjool dates, pomegranate, and warm spices. A perfect blend of flavors finished with fresh herbs.

By @melies_kitchen

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 lbs chicken thighs boneless, skinless
• 0.5 cup marinade your favorite mix
• 2 lbs chicken thighs previously marinated
• 2 tbsp olive oil
• 2 cups white rice cooked
• 1 stick butter
• 1 tsp cinnamon
• 0.5 cup Medjool dates chopped
• 0.5 cup pomegranate seeds
• 1 tbsp ground spices your favorite blend, such as cumin and coriander
• 1 tbsp lime juice freshly squeezed
• 1 cup cabbage shredded
• 1 cup Greek yoghurt
• 0.5 cup fresh herbs such as cilantro or parsley

Instructions

1. Marinate the chicken thighs in your favorite marinade for at least 30 minutes.
2. Cook the marinated chicken thighs in a hot pot or grill pan until golden and charred on the outside.
3. Prepare the buttery cinnamon rice by adding a stick of butter and a teaspoon of cinnamon to cooked white rice.
4. Make the salsa by mixing chopped Medjool dates, pomegranate seeds, and a blend of warm spices.
5. Assemble the bowls by layering the cinnamon rice, sliced chicken, salsa, crunchy cabbage, and Greek yoghurt.