Citrus Kip Rijst Bowl

Citrus Chicken Rice Bowl

Recipe

Enjoy a delicious Citrus Chicken Rice Bowl, full of juicy chicken thigh fillet marinated in orange and honey, served with coconut rice, cucumber, mango and a spicy Ginger Jalapeño Sauce. Perfect for a tasty meal!

ingredients

4 persons

For the chicken:

  • 2 tablespoons of honey
  • Salt and pepper to taste
  • 1 tablespoon grated orange peel
  • 125 ml fresh orange juice (from 2 large oranges)
  • 160 ml + 1 tablespoon vegetable oil
  • 1.4 kg chicken thigh fillet, boneless and skinless
  • 4 cloves garlic, minced
  • 2 cups finely chopped cucumber
  • 1 large mango, peeled, seeded and cut into 1.5cm cubes (about 1.5 cups)
  • 4 cups rice, for serving
  • Bunch of coriander, for serving

Ginger Jalapeño Sauce:

  • 80 ml vegetable oil
  • 2 medium jalapeños, seeded and coarsely chopped
  • 1 large garlic clove, crushed
  • 2 teaspoons The Spice Club Mexican spice mix
  • 2.5 cm piece of ginger, coarsely chopped
  • 3 spring onions, trimmed
  • ¾ teaspoon sugar (optional)

preparation

Step 1: Marinate the chicken

  • Cook the rice according to the instructions on the package.
  • In a large bowl, whisk the honey, salt, pepper, orange peel, 125 ml orange juice, the spice club mexican and 160 ml oil together to form a marinade.
  • Add the chicken thigh fillets and minced garlic to the marinade and turn until the chicken is completely covered.
  • Let the chicken marinate for 15 minutes at room temperature or cover and refrigerate for up to 2 hours.

Step 2: Cook the chicken

  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Add the chicken thigh fillets in a single layer and cook for about 6 minutes per side, until the chicken is cooked through
  • Remove the chicken from the pan and let it rest for 5 minutes. Then cut the chicken into 1.5 cm thick slices.

Step 3: Prepare the Ginger Jalapeño Sauce

  • In the blender, combine the oil, jalapeños, garlic, ginger, spring onions, sugar and salt.
  • Mix into a smooth sauce and set aside.

Step 4: Make the cucumber-mango salad

  • In a small bowl, combine the cucumber, mango, remaining 60 ml marinade and 1 tablespoon orange juice.

Step 5: Serve the bowl

  • Divide the coconut rice among 4 bowls.
  • Add the chicken slices and the cucumber-mango salad.
  • Garnish with fresh coriander and drizzle with the Ginger Jalapeño Sauce.

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More information

Contact

Do you have a question? Email us at info@thespiceclub.nl