A Cobra's Boujie-bowl-them-over date night dinner win! A delish dish, ideal as a date night dinner.
Tender chicken strips, mildly spiced white or basmati rice (alternatively you could also use thin egg-and-wheat noodles if you prefer the crunch of a few basic veggie staples, and ta-dah, a Cobra's Boujie-bowl-them-over date night dinner win!
This date night dinner recipe is a simple spiced rice bowl with a few added bells and whistles that make it just a little bit more interesting and a whole lot more flavoursome. A delish dish, ideal as a date night dinner and depending on how heavy-handed you are with the spices, can in fact be enjoyed by the whole family. Made famous by one South Africans favourite peri-peri Portuguese chicken restaurants, the Cobra's Boujie-bowl-them-over date night dinner recipe is as close as you’ll get to matching it at home.
For a date night dinner recipe that makes 4 bowls, the ingredients you will need are:
- 500g Chicken breast fillets cut into strips
- 15ml Chilli powder (Alternatively use 7ml of chili powder depending on how much of a bite you want your boujie bowl to have)
- 15ml Fresh crushed garlic
- Juice of 1 medium lemon and the zest of half
- 2.5ml Turmeric
- 125 ml Hot sauce (mild, medium, or hot in heat, once again depending on personal heat preferences)
- 30ml Olive oil or canola oil
- Salt and pepper for seasoning
- 1 Medium red pepper
- 1 Medium yellow
- 1 Medium green pepper
- 250ml Uncooked spiced rice (see ingredients below) (Instead, you can use egg-and-wheat noodles cooked until just al-dente and seasoned with salt, pepper, and a dusting of peri-peri powder)
- Sweetcorn riblets from 4 to 6 sweetcorn’s
- 200g Baby spinach (divided into 50g per boujie-bowl)
Method
- Using a medium-sized marinating dish (alternatively a casserole dish with a sealable lid), whisk together your preferred measure of chilli powder, garlic, lemon zest and juice, turmeric, hot sauce, oil, and salt and pepper for seasoning.
- Using a clean chopping board cut 500g of deboned, skinless chicken breast fillets into strips.
- Marinade the chicken preferably overnight but no less than 6 hours in the Boujie Bowl marinate sauce blended above.
- Preheat the oven to 180 degrees and after allowing for adequate marinating time, cook the chicken in a heat-resistant casserole dish for 35 to 40 minutes depending on the thickness of the chicken breast strips.
- While the chicken is cooking in the oven, soak the red and yellow pepper in salted water together with the baby spinach and sweetcorn riblets.
- Cook 1 cup of white or basmati rice blended in a spice mix of 2.5ml Turmeric, 5ml Salt, 5ml Chilli Flakes, 5ml Garlic Flakes.
- Remove the sweetcorn rillettes and dab dry using a kitchen towel. Drizzle these in olive oil and crack some coarse sea salt over these for seasoning. Place onto a cooking tray cook in the oven for the last 20 minutes that the chicken cooks for.
- Next slice up both peppers and briefly stir-fry these in hot oil until just soft.
- Once all elements of the boujie-bowl are complete, it’s time to plate up.
- Begin by serving a bed of spiced rice into a deep-dish bowl.
- To one side place a serving of cooked chicken strips and neatly place 50g (a small handful) of baby spinach leaves together with the sautéed peppers.
- Finish the plate off with a stacked tower of two to three delicately charred sweetcorn riblets. Serve and enjoy!