So it only took three trips to Bali, but I’ve finally caved and started enjoying bowls. From smoothie bowls to buddha bowls, there’s so many options that I’m surprised I held off for so long. Maybe it’s because I didn’t much care for the vegan trend aspect. However a bowl doesn’t have to be vegan, or even vegetarian, to be healthy and delicious. This Georgian chicken Buddha bowl uses chicken breast grilled with Khmeli Suneli seasoning for tons of awesome flavor. Paired well with my Avocado Tahini Sauce and it’s a recipe for success.
Khmeli Suneli is one of my favorite seasoning blends, and you can easily find it at a Russian market if you live near one. Or even easier may just be ordered it online on Amazon. You don’t even need to marinate the chicken for this recipe, just rub the seasoning all over and grill it.
Like with most buddha bowls the base is some rice. I used standard white rice, but you can use brown or wild if you prefer. I just happened to be almost at the end of my white rice bag and wanted to finish it off. My other Butternut Squash Buddha Bowl used wild rice and I liked that too.
This is the same seasoning blend I used for my recipe for Khmeli Suneli Chicken With Saffron Rice. I did pound the chicken thin with the meat tenderizer, but you don’t need to do that. I just did it because I wanted to eventually cut the chicken into thin strips instead of cubes or large chunks.
I paired this Georgian Chicken Buddha Bowl with my Avocado Tahini Sauce. This is a great sauce that can be used as a dip for bread, or drizzled over bowls. I felt it paired great with not only the chicken, but also the balsamic roasted carrot and mushrooms. I wouldn’t classify this as a Georgian dish, since it really only uses the seasoning in one aspect. Maybe it can be Georgian-California fusion.
Georgian Chicken Buddha Bowl
- 1 Chicken Breast Pounded thin (not paper thin, but like a schnitzel)
- 1 cup Rice White, Brown, or Wild. Adjust boil times to suit your rice
- 25 grams Khmeli Suneli Georgian seasoning mix
- 1 Avocado cubed
- 1 large Carrot diced
- 100 grams Mushrooms sliced, white button is what I used
- 2 tbsp Balsamic Glassa I used storebought but you can make it yourself by reducing balsamic vinaigrette about 50%
- 1 tbsp Olive Oil
Avocado Tahini Sauce
- 1 large Avocado
- 2 tbsp Tahini
- 50 ml Heavy Cream
- 2 tsp Lemon Juice
- 1 tsp Black Pepper freshly cracked
- 1 tsp Garlic Powder
- .5 tsp Salt or to taste
- 1 tsp Paprika
- Since the rice takes the longest, start with that. Put a cup of rice in a pot and add 1.5 cups of water. Give it a stir then bring up to a boil, add the lid, and then turn the heat down to a simmer.
- Add your vegetables to a bowl along with the balsamic glassa. Give everything a good toss and a sprinkle of salt. Place into an oven preheated to 200 Celsius. These will roast for 20 minutes. Don't slice your mushrooms paper thin, about half a cm is good.
- Take your chicken breast and pound it out thin-ish. About a cm thickness is good. Press the Khmeli Suneli seasoning onto both sides.
- In a skillet add the olive oil and bring the heat up high. Turn the heat to medium and grill the chicken breast on both sides, about 3-4 minutes a side. Set aside.
- Add the Avocado Tahini Sauce ingredients to a blender (or a mixing bowl if you want to do it by hand) and let it get creamy. If by hand then mash the avocado and tahini together with the spices, then slowly whisk in the heavy cream.
- Slice your chicken breast into thin strips. Time to plate.
- In a bowl or dish add a layer of rice. Then add the chicken, roast balsamic vegetables, some fresh diced avocado, and then a drizzle of the avocado tahini sauce. Enjoy!
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