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Ingredients
  • For the chicken:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander seed
  • 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, for serving
Steps
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