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North African spiced chicken breast served over basmati rice with arugula, chickpeas, artichoke hearts, cucumber, tomatoes and pickled red onion.

North African Spiced Chicken and Artichoke Rice Bowl

North African spiced chicken and artichoke rice bowls with basmati rice, roasted chickpeas, arugula and crisp vegetables. Warm spices, tangy pickled onion and lemon cumin dressing bring plenty of flavour to this colourful lunch or dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner, lunch, Main Course
Cuisine Mediterranean-inspired, North African-Inspired
Servings 4 servings
Calories 1167 kcal

Equipment

  • Large mixing bowl
  • Small mixing bowl or measuring cup
  • Whisk
  • Measuring cups and spoons
  • Rimmed baking sheet
  • Parchment paper
  • Cast-iron skillet or grill pan
  • Kitchen tongs
  • Cutting board
  • Chef’s knife
  • Instant-read meat thermometer
  • Four serving bowls or one large salad bowl

Ingredients
  

For the Spiced Chicken

  • 1½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil plus a little extra for the skillet if needed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper optional
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

For the Roasted Chickpeas

  • 1½ cups drained and rinsed canned chickpeas
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt

For the Rice Bowls

  • 3 cups cooked basmati or white rice slightly warm
  • 4 cups baby arugula
  • 1 cup drained marinated artichoke hearts quartered
  • 1½ cups cherry tomatoes halved or coarsely chopped
  • ½ cup chopped cucumber
  • ⅓ cup quick-pickled red onion drained, from the mixture below
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seeds

For the Lemon Cumin Dressing

  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 garlic clove finely grated
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Quick-Pickled Red Onion

  • ½ medium red onion thinly sliced
  • ¼ cup red wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Instructions
 

Prepare and Marinate the Chicken

  • Preheat the oven to 425°F (220°C).
  • Slice thick chicken breasts horizontally into cutlets or gently pound them to an even thickness of about ¾ inch.
  • In a large bowl, combine the olive oil, lemon juice, honey, garlic, smoked paprika, cumin, coriander, turmeric, cinnamon, optional cayenne, salt and pepper.
  • Add the chicken and turn to coat. Cover and refrigerate for at least 20 minutes while you prepare the other ingredients.

Quick-Pickle the Red Onion

  • Combine the red wine vinegar, sugar and salt in a small bowl. Stir in the sliced red onion, separating the pieces so they are coated.
  • Let stand for at least 15 minutes, stirring occasionally. Drain and measure ⅓ cup for the bowls.

Roast the Chickpeas

  • Pat the drained chickpeas thoroughly dry. Toss with the olive oil, smoked paprika and salt.
  • Spread on a rimmed baking sheet lined with parchment suitable for the oven temperature.
  • Roast for 18–22 minutes, stirring halfway through, until lightly crisp around the edges.

Make the Lemon Cumin Dressing

  • Whisk together the olive oil, lemon juice, honey, grated garlic, cumin, salt and pepper.
  • Set aside while you chop the cucumber, halve the tomatoes and drain and quarter the artichoke hearts.

Cook the Spiced Chicken

  • Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the surface if needed.
  • Lift the chicken from the marinade and let the excess drip off. Discard the remaining marinade.
  • Cook for approximately 4–6 minutes per side, until the thickest part reaches 165°F (74°C). Lower the heat if the honey and spices darken too quickly. Cook in batches if necessary.
  • Transfer to a clean cutting board and rest for 5 minutes before slicing.

Assemble the Rice Bowls

  • Divide the cooked, slightly warm rice and arugula among four bowls.
  • Add the roasted chickpeas, artichoke hearts, tomatoes, cucumber and drained pickled onion.
  • Arrange the sliced chicken on top. Stir the dressing again, then spoon it over the bowls to taste.
  • Finish with parsley and sesame seeds. Serve immediately.
    • For juicy North African spiced chicken, make the breasts an even thickness before cooking. Lower the heat if the honey marinade browns too quickly, and rest the cooked chicken for five minutes before slicing over the rice bowls.

Notes

 
  • Timing: Start with cooked rice. Roast the chickpeas and prepare the pickled onion and dressing while the chicken marinates.
  • Chicken thickness: Evenly sized cutlets cook more consistently. Lower the heat if the honey marinade darkens too quickly.
  • Chickpea texture: Dry thoroughly before roasting and leave space on the baking sheet. Expect lightly crisp edges with tender centres.
  • Artichokes: Use marinated artichoke hearts, drained well. Taste before adding extra salt because brands vary.
  • Serving: Slightly warm rice works well with the arugula. Add the lemon cumin dressing just before serving to keep the vegetables fresh.
  • Make ahead: Prepare the dressing and pickled onion in advance. Keep the greens and dressing separate from the other bowl ingredients until assembly.

Nutrition

Serving: 1servingCalories: 1167kcalCarbohydrates: 145gProtein: 57gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 102mgSodium: 1474mgPotassium: 1320mgFiber: 10gSugar: 13gVitamin A: 2124IUVitamin C: 32mgCalcium: 180mgIron: 7mg
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