copycat cava mediterranean bowls
Yield: 3 servings
Ingredients
saffron rice
1 cup basmati rice
2 cups water
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon saffron threads
2 tablespoons hot water
additional toppings
1 avocado, diced
1/2 cup feta, crumbled
Preparation
If making the honey-glazed chicken or pickled red onions, start on that first. Both must marinate and sit for a while.
Make the rice: Wash the basmati rice and rinse in a sieve. Place in a saucepan and add the water, olive oil, and salt. Place on high heat until it boils. Once boiling, place the lid on top and lower the heat to a simmer. After 15-18 minutes, fluff the rice with a fork or rice paddle. Crush the saffron threads into a powder and add the hot water. Transfer 1 1/2 cups of rice to a medium bowl and add the saffron mixture. Toss until the rice is coated.
Make your choice of toppings and assemble the bowls together with additional toppings.
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3 chicken thighs, boneless and skinless
4 tablespoons olive oil, divided
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon dried parsley
Place the chicken thighs in a medium bowl. Mix in 2 tablespoons of the olive oil and the rest of the ingredients. Toss together and let marinate for at least 30 minutes.
In a skillet, heat the rest of the olive oil on medium-high heat. Once hot, add the marinated thighs. Let the thighs get a nice sear on one side and then flip and cook until charred on both sides.
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1/4 of a red onion, mandolined or sliced thin
1/2 cup vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1-2 cloves garlic
Place the red onions in a jar or a heat-safe container.
In a saucepan, heat the vinegar, water, sugar, and salt until dissolved. Pour the hot mixture over the onions and add the garlic cloves. Let sit until room temperature.
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1/4 of a cabbage, mandolined or sliced thin
1 tablespoon olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Place the cabbage in a medium bowl. Add the rest of the ingredients and let sit.
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1/2 a medium tomato, diced
1 small cucumber, deseeded and diced
1 tablespoon red onion, chopped (from the pickled red onions)
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon cracked black pepper
Toss together the diced produce with the rest of the ingredients. Let sit.
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2 teaspoons olive oil
1 cup corn
1/2 teaspoon paprika
1 tablespoon lemon juice
1 clove garlic, grated
1/4 teaspoon dried parsley
1/4 teaspoon salt
In a small skillet, heat the olive oil. Add the corn and the rest of the ingredients and saute until browned.