This spicy, flavour-packed dinner is the perfect dish to serve at a relaxed summer dinner party or a casual get-together with friends. Bursting with bold, vibrant spices and fresh ingredients, it brings a festive, feel-good energy to the table — ideal for warm evenings spent outdoors or sharing plates around a lively kitchen.
The heat from the spices is beautifully balanced with cool, creamy toppings and fresh, crunchy elements, making it a crowd-pleasing option that’s both satisfying and full of character. Whether you’re hosting a backyard BBQ, a laid-back family gathering, or a fun taco night with cocktails, this dish is sure to impress and keep everyone coming back for seconds.
1107 kcal, 44g protein, 94g carbohydrates (of which 35g are sugars), 57g fat (of which 9g are saturated), 18g fibre, and 1.9g salt are all included in each dish (not including pita). This recipe also only takes 30 minutes to prepare, and 30 minutes to cook- no time at all!
Baharat chicken with orzo salad- ingredient list!
Ingredient list for the orzo salad-
Six red or yellow peppers, cut in half, and seeded
5 tablespoons olive oil, 250g, orzo, 9 ounces
Two oranges
One lemon, juice alone; one teaspoon sumac; fifty grammes (1¾ ounces) of freshly cut flatleaf parsley
Two tablespoons of rose harissa
Roughly chopped pomegranate seeds, a handful of toasted hazelnuts, salt, and optional
For the tabbouleh-
Soak in boiling water for 30 minutes with 250g/9 oz of broccoli florets, 250g/9 oz of cauliflower florets, shredded 125g/4½oz of fresh flatleaf parsley, finely sliced 30g/1 oz of fresh mint leaves, finely sliced 30g/1 oz of fresh dill, and 40g/1½ oz of fine bulgur wheat.
One finely chopped onion and two finely chopped tomatoes with the seeds and liquid still in them
One teaspoon of powdered Lebanese allspice, plus more if necessary
Juice just from three big lemons, plus more if necessary
Pomegranate molasses, 1 tablespoon
Four tablespoons of olive oil
For the baharat chicken-
350g/12oz of chicken thighs, minced
One heaping teaspoon of Baharat spice blend
Five dried apricots, a half-red onion, a handful of freshly chopped coriander, and finely chopped
To shallow fry, add 1 tsp salt to vegetable oil.
Baharat chicken with orzo salad- step by step instruction method!
Step 1
To make the orzo, start by preheating the oven to 200°C (180°C Fan) or Gas Mark 6. While the oven is heating, place the whole peppers onto a baking tray lined with parchment paper or foil for easy cleanup. Drizzle them with about 2 tablespoons of olive oil, ensuring they’re well coated, then season generously with salt to enhance their natural sweetness.
Step 2
Roast the peppers in the preheated oven for around 30 minutes, or until they are completely softened, with blistered skin and slightly charred edges that add a delicious smoky depth of flavor. Once roasted, remove the tray from the oven and set the peppers aside to cool slightly. When cool enough to handle, slice the peppers into smaller strips or chunks, ready to be stirred through the orzo later.
Step 3
In the meantime, follow the directions on the package to boil the orzo in water that has been highly salted. Usually, it takes five minutes or so. After draining, let it cool fully.
Step 4
Cut each orange’s top and bottom off. Slice the peel off the flesh using steady downward strokes. Throw away the peel. Slice the orange flesh into segments by cutting between the membranes. Any remaining juice should be squeezed into a little cup or container.
Step 5
Transfer the cold orzo to a big bowl after warming it in the microwave for one minute. Add the roasted peppers, lemon juice, sumac, parsley, harissa, orange segments and juice, and the remaining olive oil. Stir, taste, and, if desired, add salt. Before moving the salad to a large serving tray, give it one more stir. If using, garnish with the pomegranate seeds and hazelnuts.
Step 6
Grated broccoli, cauliflower, parsley, mint, and dill should all be combined in a big dish to produce the tabbouleh. After rinsing and draining the bulgur in cold water, add the grains to the herb mixture and fluff them up. Stir everything well to mix in the tomatoes (with seeds and liquid) and onion. Add the olive oil, pomegranate molasses, lemon juice, allspice and a hefty pinch of salt. Combine all ingredients and taste. If desired, add more lemon juice, salt, and allspice.
Step 7
To make the baharat chicken, place the minced chicken in a large mixing bowl. Add the baharat spice mix — a warm, aromatic blend of Middle Eastern spices — along with the finely chopped dried apricots, diced onion, and fresh coriander. The apricots add a subtle sweetness that balances the spices beautifully. Season with salt, then mix everything together thoroughly using your hands or a spoon, making sure all the ingredients are well combined and evenly distributed. The mixture should be fragrant and full of color, ready to shape or cook as desired.
Step 8
Lightly rub vegetable oil all over your hands to prevent the mixture from sticking, making it easier to handle. Divide the seasoned mince mixture into 8 equal portions — using a kitchen scale can help if you want them to be perfectly even. Take one portion at a time and roll it gently into a ball before flattening it into a round, compact patty about 1cm (½ inch) thick. Try to keep the edges smooth and even to help them cook uniformly. Repeat with the remaining portions until you have 8 evenly shaped patties, ready for frying, baking, or grilling.
Step 9
Fill a deep non-stick frying pan with vegetable oil until it is about 5 mm (¼ inch) deep. After it is heated, carefully add the chicken patties to the oil, two or three at a time. If the fat around the patties doesn’t begin sizzling right away, increase the heat. When one side of the patties is brown, turn them over and continue cooking the other side for another three minutes. Take out of the pan and place on a kitchen paper-lined plate to drain.
Serve the chicken patties with the orzo salad and tabbouleh on the side- and enjoy!
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