Halal Cart–style Chicken And Rice With White Sauce
From wynnebaer 13 years ago
- 1 hour to make
- Serves 4
When I found this recipe on Seriouseats.com I wasn't that interested in trying something new with such a long list of ingredients. After reading through I realized I had everything except the Harissa sauce so I went for it using Sriracha sauce instead.
Ingredients
- chicken shopping list
- 2 tbls. lemon juice shopping list
- 1 tbls. fresh oregano, chopped (or 1 tsp. dried) shopping list
- 1/2 tsp. ground coriander shopping list
- 3 garlic cloves, roughly chopped shopping list
- 1/4 cup light olive oil shopping list
- salt and pepper to taste shopping list
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs) shopping list
- 1 tbls. canola oil shopping list
- rice shopping list
- 2 tbls. unsalted butter shopping list
- 1/2 tsp. turmeric shopping list
- 1/4 tsp. ground cumin shopping list
- 1 1/2 cups long-grain or basmati rice shopping list
- 2 1/2 cups chicken broth shopping list
- salt and pepper to taste shopping list
- Sauce shopping list
- 1/2 cup mayonnaise shopping list
- 1/2 cup Greek yogurt shopping list
- 1 tbls. sugar shopping list
- 2 tbls. white vinegar shopping list
- 1 tsp. lemon juice shopping list
- 1/4 cup chopped fresh parsley shopping list
- 2 tsp. pepper shopping list
- salt to taste shopping list
- Garnish shopping list
- iceberg lettuce, shredded shopping list
- 1 tomato, chopped shopping list
- Pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips shopping list
- harissa-style hot sauce shopping list
How to make it
- Chicken
- Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender or food processor
- Blend until smooth
- Season with salt and black
- Place chicken in large zip lock bag
- Add half the marinade and set aside the other half
- Coat chicken in marinade and refrigerator for at least 1 hour and up to 4 hours, turning occasionally. Do not marinade over 4 hours or chicken will have mushy texture.
- Remove chicken from bag and pat dry with paper towels
- Season with salt and pepper, going heavy on pepper
- Heat canola oil in 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking
- Add chicken pieces and cook until lightly browned on first side, about 4 minutes
- Using tongs, flip chicken
- Reduce heat to medium and cook until chicken is cooked through, about 6 minutes longer
- Transfer chicken to a cutting board to cool for 5 minutes
- Roughly chop chicken into 1/2 to 1/4 inch chunks
- Transfer to medium bowl, add remaining marinade, cover loosely with plastic, and refrigerate.
- Rice
- Melt butter over medium heat in large Dutch oven
- Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
- Add rice and stir to coat
- Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes Add chicken broth and season to taste with salt and pepper
- Raise heat to high and bring to boil
- Cover, reduce to simmer, and cook for 15 minutes
- Remove from heat and allow to rest until liquid is completely absorbed and rice is tender, about 15 minutes
- Sauce
- In mixing bowl, combine all ingredients and whisk to combine
- Return chicken bowl to skillet
- Cook over medium heat, stirring occasionally until heated through
- To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four plates
- Pile the chicken on top of the rice. Top with the white sauce and hot sauce
- Serve immediately, passing extra sauce at the table
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