Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the chicken:

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh oregano

½ teaspoon ground coriander seed

3 garlic cloves, roughly chopped (about 1 ½ tablespoons)

¼ 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

subheading: For the rice:

2 tablespoons unsalted butter

½ teaspoon turmeric

¼ teaspoon ground cumin

1 ½ cups long-grain or Basmati rice

2 ½ cups chicken broth

Kosher salt and freshly ground black pepper

subheading: For the sauce:

½ cup mayonnaise

½ cup Greek yogurt

1 tablespoon sugar

2 tablespoons white vinegar

1 teaspoon lemon juice

¼ cup chopped fresh parsley

Kosher salt and freshly ground black pepper

subheading: 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

Directions at seriouseats.com

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