Rice Bowl with Turmeric Ginger Chicken

Ingredients

Chicken

• 3 cloves garlic, minced
• 1/2 brown onion, diced
• 1 teaspoon turmeric
• 2 tablespoons freshly grated ginger
• 1/4 cup chopped fresh coriander
• 1/4 cup freshly squeezed lime juice, from 2 limes
• 2 tablespoons honey
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 900g boneless, skinless chicken thighs, thinly sliced

Coriander Ranch

• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped fresh coriander
• 1 jalapeño, seeded and diced
• 1/2 teaspoon kosher salt

Everything Else

• Red cabbage, thinly shaved
• Fresh coriander leaves for serving
• 2 cups jasmine rice
• 2 tablespoons vegetable oil
• 1 teaspoon sea salt
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice (from 1 lime)
• 1/3 cup finely chopped fresh coriander

Method

1. In a large bowl, combine the garlic, onion, turmeric, ginger, cilantro, lime juice, honey, olive oil, salt, and pepper. Add the chicken and toss to coat well. Let marinate at room temperature for 15 minutes or up to overnight in the refrigerator.
2. Air fry the chicken for 17 minutes in batches. Transfer the chicken to a separate large bowl.
3. Meanwhile, make the Coriander Ranch. In the base of a food processor or blender, combine the buttermilk, mayonnaise, sour cream, coriander, jalapeno and salt until smooth.
4. Put the rice in the rice cooker with salt, water and vegetable oil. Once cooked, stir through with lime zest & juice and coriander
5. To serve, divide the coriander lime rice between bowls. Top with the chicken, red cabbage, and avocado. Drizzle with coriander ranch over and garnish with fresh coriander.