HALAL CART-STYLE CHICKEN AND RICE WITH WHITE SAUCE

HALAL CART-STYLE CHICKEN AND RICE WITH WHITE SAUCE image

Number Of Ingredients 29

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Ingredients

For the chicken:
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable or canola oil
For the rice:
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper
For the sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
Harissa-style hot sauce

Steps:

chicken: blend lemon juice, oregano, coriander, garlic, and olive oil until smooth. Season with kosher salt and black pepper. Place the chicken in zipper-lock bag w/half of the marinade. Reserve remaining marinade. Marinate at least 1 hour and up to 4 hours. Remove the chicken and pat it dry with paper towels. Season with kosher salt and heavy pepper. Heat the oil heavy-bottomed cast iron over medium-high heat until it is lightly smoking. Add the chicken and cook until lightly browned, 4 minutes. Flip the chicken. Reduce the heat to medium and cook until the chicken is cooked about 6 minutes longer. Transfer the chicken to a cutting board. Cool for 5 minutes. 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. Rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, 1 minute. Add the rice, stir to coat. Cook, stirring frequently, until rice is lightly toasted, about 4 minutes. Add chicken broth. Season with salt and pepper. bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Remove from the heat and allow to rest about 15 minutes. For the sauce: In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper together. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat,until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce.