Description
A scrumptious rice bowl: A simple 3-ingredient marinade and glaze makes the most addictively delicious grilled chicken and eggplant. Serve over rice, with a quick sauté of cherry tomatoes.
Ingredients
Units
Scale
- 2 cups raw brown rice, rinsed and drained
- 1/2 cup extra virgin olive oil, divided
- Kosher salt
- 8-10 boneless, skinless chicken thighs
- 7 tablespoons of store-bought dry Harissa Seasoning, divided
- 2 tablespoons white sugar (or substitute coconut sugar)
- 2 Eggplants (approx. 1 1/4 pounds each)
- 5 tablespoons apricot preserves
- 2 pints ripe sweet cherry or grape tomatoes
- Fresh ground black pepper
- 1 lemon, cut into 6 wedges, garnish
- 1/4 cup fresh mint leaves, roughly chopped, optional garnish
- Mint sprigs, optional garnish
Instructions
- Cook the rice per package directions, with 1 tablespoon of olive oil and 1 teaspoon of salt added to the cooking water. The rice will take 45 minutes to an hour to cook.
- While the rice cooks, in a large bowl, whisk 3 tablespoons dry harissa seasoning, 3 tablespoons olive oil, 2 tablespoons cane sugar (or coconut sugar) and 1 teaspoon salt. Add chicken thighs to the bowl and toss to coat. Cover the bowl with plastic wrap or foil and set it in the fridge to marinate while you prepare the glaze and the eggplant.
- Preheat the grill to medium-high. In a small bowl, prepare the glaze by combining 3 tablespoons olive oil, 5 tablespoons apricot preserves, 4 tablespoons harissa seasoning, and 1 teaspoon salt.
- Trim the ends off the eggplant and cut the eggplant, crosswise, into 1/2-inch rounds. Lay them out on a tray or baking sheet in a single layer. Use a pastry brush to paint the eggplant slices with harissa glaze (top side only), using only half the glaze. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium eat. Add the tomatoes, sprinkle with 1/2 teaspoons salt, and cook, tossing occasionally, for 7 minutes, or until the skins just begin to split. Sprinkle generously with fresh ground black pepper and remove from heat.
- Place the eggplant on the grill glazed-side down. Brush the tops with the remaining glaze and grill the for about 4 minutes, until there are grill marks on the bottom sides. Flip and grill for another 3-4 minutes, until tender. Transfer eggplant to a platter or back to the original baking sheet.
- Remove the chicken from the marinade and grill it for about 5 minutes per side or until cooked through. Transfer chicken to a cutting board and slice it into 1/2-inch strips.
- To serve, divide the rice among 6 shallow bowls. Arrange chicken slices, eggplant rounds and cherry tomatoes on top of the rice. Season, to taste with salt and pepper. Add a wedge of lemon and a sprinkle of fresh mint to each bowl. Garnish with whole mint sprigs, if you like.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Grill
- Cuisine: Tunisian