Blackened Chicken Black Rice Bowl

Well, It’s true. Black truly goes with everything – even dinner. And this month, I literally cooked up a summery grainbowl using “forbidden” or black rice. This meal is a delish way to unwind after a long workday. And while it has several components, the dish itself is easy enough to whip up solo, but if you can enlist a kitchen pal to split up the prep work, you’ll be enjoying your accented rice just an hour after you slip on your apron.

Ingredients

• ½ cup tahini 

• 2 freshly squeezed lemons

• 2 garlic cloves, grated

• 2 tsp. kosher salt

• 2 Tbsp. ice water (add more to taste)

• 2 ½ cup wild black rice, rinsed

• 4 ½ cup chicken stock (or vegetable stock)

• 2 lb. boneless, skinless chicken breast, cut into 1-inch cubes

• 1 Tbsp. sumac

• 2 tsp. turmeric

• 1 tsp. paprika

• 1 tsp. kosher salt

• 4 wooden skewers (soaked in water for at least an hour to prevent scorching)

• 1 cup fresh pomegranate seeds

• ½ cup toasted pine nuts

• 1 avocado, thinly sliced into crescents

• 1 handful of freshly torn mint leaves

• 2 tsp. sesame seeds (any color)

Mise En Place

Tahini dressing

• ½ cup tahini

• 2 freshly squeezed lemons

• 2 garlic cloves, grated

• 2 tsp. kosher salt

• 2 Tbsp. ice water (add more to taste)

Whisk tahini and lemon juice together in a small bowl. The tahini will almost immediately begin to seize and clump, but don’t panic. Starting with two tablespoons, add in ice water and continue to whisk, adding water until the sauce has a smooth, silky consistency before sprinkling salt and garlic and whisking again. Set the mixture aside.

“Forbidden” black rice

• 2 ½ cup wild black rice, rinsed

• 4 ½ cup chicken (or vegetable stock)

In a large pot, bring stock and rice to a rolling boil before lowering the heat to low, covering your pot and allowing your rice to simmer for about 40 minutes (or until your rice has absorbed all the stock). Fluff rice with the backside of a spoon and set aside. On to the chicken!

Chicken

• 2 lb. boneless, skinless chicken breast, cut into 1-inch cubes

• 1 Tbsp. sumac

• 2 tsp. turmeric

• 1 tsp. paprika

• 1 tsp. kosher salt

• 4 wooden skewers (soaked in water for at least an hour to prevent scorching)

In a large bowl, toss cubed chicken with seasonings until the pink flesh is totally covered in bright orange and skewer the chicken onto kabobs. Directly on top of your grill’s grate, cook the chicken skewers for three minutes on each side (with the grill’s lid on) before removing from heat and resting for five minutes while you assemble your bowls.

Assembly

• 1 cup fresh pomegranate seeds

• ½ cup toasted pine nuts

• 1 avocado, thinly sliced into crescents

• 1 handful of freshly torn mint leaves

• 2 tsp. sesame seeds (any color)

In a large bowl, pour tahini over cooked rice and mix thoroughly with a wooden spoon. Add pine nuts and pomegranate seeds and toss until evenly distributed. Divide evenly into four bowls and crown the rice mixture with avocado slices and chicken before garnishing with mint leaves and sesame seeds. Serve and enjoy with three hungry pals.