Berbere-Spiced Chicken Thighs | Cook Smarts

Ingredients

• 1 Tbsp Vinegar, apple cider
• 1 Tbsp Soy sauce, low-sodium
• 1 Tbsp Oil, cooking
• 2 tsp Berbere spice
• 1/2 tsp Sugar
• 1 lb Chicken thighs, boneless and skinless
• for roasting Foil
• 1 Bell peppers, red, chopped
• 1/2 Onions, medium and red, chopped
• 2 cloves Garlic, peeled
• 1 tsp Ginger, fresh, diced
• 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g)
• 1/2 tsp Salt
• 1 tsp Thyme, dried
• 1/2 tsp Turmeric, ground
• 1 1/2 cups Stock, any type (sub water)
• 1 Bay leaf
• 1 cup Rice, basmati
• 1 1/2 Tbsp Vinegar, red or white wine
• 1 1/2 tsp Mustard, Dijon
• 1/2 tsp Honey
• 3 Tbsp Oil, olive
• 8 oz Cucumbers, chopped
• 5 oz Arugula (sub mixed greens)