This meal is loaded with flavor and texture, and leftovers make for an easy “to go” lunch. A family favorite!
- 2 pounds of chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon ground cloves
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh baby spinach and/or cooked basmati rice
- Cucumber diced
- Kalamata olives
- Tomato diced
- Red onion diced
- Parsley chopped
- Peperoncini slices
- Harissa (hot chili pepper paste)
- Garlic aioli sauce or garlic paste (Store bought or homemade)
Preheat oven to 425° F.
Coat the chicken thighs in olive oil. Transfer to a 9” x 13” baking dish.
In a small bowl, combine all of the seasonings for the chicken. Then sprinkle the seasoning mixture on each side of the chicken thighs.
(Tip: I like to transfer the seasoning mix into an empty spice jar. This makes it easier to evenly coat the chicken.)
Bake chicken for 25 minutes.
While chicken is baking, prepare the bowl bases and toppings.
When chicken is done baking, cut up into bite-size pieces and add to your bowls.