Warm Plum-Thyme Adobo Chicken Bowl with Scallion Brown Rice, Roasted Cauliflower, and Lemon Tahini Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a large baking sheet.

2. 2

   In a blender or small food processor, combine the plums, garlic, tomato paste, honey, 2 tablespoons (30 ml) lemon juice, half of the thyme, smoked paprika, cumin, red pepper flakes, 1 tablespoon (15 ml) olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper until you have a thick adobo.

3. 3

   Place the chicken in a large bowl, add the plum adobo, and toss well to coat. Let it rest while you prepare the remaining components, about 10 minutes.

4. 4

   On the baking sheet, toss the cauliflower with 1 tablespoon (15 ml) olive oil, the remaining thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

5. 5

   While the cauliflower roasts, make the cream by stirring together the tahini, the remaining 1 tablespoon (15 ml) lemon juice, the water, and a pinch of salt. Mix until smooth and creamy; add a few extra drops of water if needed to loosen it.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon (15 ml) olive oil and cook the marinated chicken for 5 to 7 minutes per side, or until well browned and it reaches an internal temperature of 74 °C / 165 °F.

7. 7

   Add the white parts of the scallions to the skillet during the last minute of cooking so they soften and perfume the sauce forming at the bottom of the pan.

8. 8

   In another skillet or saucepan, warm the brown rice over medium heat with the green parts of the scallions and 1 tablespoon of the chopped parsley for 2 to 3 minutes, stirring so it stays fluffy and aromatic.

9. 9

   To serve, divide the brown rice among 4 bowls. Top with the roasted cauliflower and plum adobo chicken. Finish with the lemon tahini cream, the remaining parsley, and the toasted sesame seeds.