Halal-Cart Chicken with Rice and White Sauce

🥘 Ingredients

• Greek yogurt
  1/2 c
• canola oil
  1 tbsp
• chicken broth
  2.5 c
• chicken thighs (boneless, skinless, trimmed of excess fat)
  2 lbs
• coriander seed (ground)
  1/2 tsp
• cumin (ground)
  1/4 tsp
• freshly ground black pepper
• garlic (roughly chopped)
  3 cloves
• harissa-style hot sauce
• iceberg lettuce (shredded)
  1 head
• kosher salt
• lemon juice
  2.333 tbsp
• light olive oil
  4 tbsp
• mayonnaise
  1/2 c
• oregano (chopped)
  1 tbsp
• parsley (chopped)
  4 tbsp
• pita bread (pocketless, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips)
• rice (long-grain or Basmati)
  1.5 c
• sugar
  1 tbsp
• tomato (cut into wedges)
  1 large
• turmeric
  1/2 tsp
• unsalted butter
  2 tbsp
• vegetable oil
  1 tbsp
• white vinegar
  2 tbsp

🍳 Cookware

• blender
• dutch oven

1. 1

   Combine lemon juice , oregano (chopped) , coriander seed (ground) , garlic (roughly chopped) , and light olive oil in a blender . Blend until smooth. Season the marinade to taste with kosher salt and freshly ground black pepper . Place chicken thighs (boneless, skinless, trimmed of excess fat) in a 1-gallon zipper-lock bag and add half of the marinade. Reserve the remaining marinade in the refrigerator. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least ⏱️ 1 hour and up to ⏱️ 4 hours , turning occasionally to redistribute the marinade.

   lemon juice: 2 tbsp, oregano (chopped): 1 tbsp, coriander seed (ground): 1/2 tsp, garlic (roughly chopped): 3 cloves, light olive oil: 4 tbsp, kosher salt, freshly ground black pepper, chicken thighs (boneless, skinless, trimmed of excess fat): 2 lbs
2. 2

   Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and freshly ground black pepper, going heavy on the pepper. Heat vegetable oil or canola oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about ⏱️ 4 minutes . Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F on an instant-read thermometer, about ⏱️ 6 minutes . Transfer the chicken to a cutting board and allow to cool for ⏱️ 5 minutes .

   vegetable oil: 1 tbsp, canola oil: 1 tbsp
3. 3

   Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
4. 4

   Melt unsalted butter over medium heat in a large dutch oven . Add turmeric and cumin (ground) and cook until fragrant but not browned, about ⏱️ 1 minute . Add rice (long-grain or Basmati) and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about ⏱️ 4 minutes . Add chicken broth . Season to taste with kosher salt and freshly ground black pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for ⏱️ 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about ⏱️ 15 minutes .

   unsalted butter: 2 tbsp, turmeric: 1/2 tsp, cumin (ground): 1/4 tsp, rice (long-grain or Basmati): 1.5 c, chicken broth: 2.5 c
5. 5

   In a small bowl, combine mayonnaise , Greek yogurt , sugar , white vinegar , lemon juice , parsley (chopped) , and freshly ground black pepper{2%tsp}. Whisk to combine. Season to taste with kosher salt.

   mayonnaise: 1/2 c, Greek yogurt: 1/2 c, sugar: 1 tbsp, white vinegar: 2 tbsp, lemon juice: 1 tsp, parsley (chopped): 4 tbsp
6. 6

   Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, iceberg lettuce (shredded) , tomato (cut into wedges) , and pita bread (pocketless, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips) evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and harissa-style hot sauce . Serve immediately, passing extra sauce at the table.

   iceberg lettuce (shredded): 1 head, tomato (cut into wedges): 1 large, pita bread (pocketless, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips), harissa-style hot sauce