Halal Cart-Style Chicken and Rice with White Sauce

Ingredients

Chicken

• 2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh oregano
• ½ tsp ground coriander seed
• 3 garlic cloves, roughly chopped (about 1½ Tbsp)
• ¼ cup light olive oil
• Kosher salt and freshly ground black pepper
• 2 lbs boneless, skinless chicken thighs, trimmed (6 to 8 thighs)
• 1 Tbsp vegetable or canola oil

Rice

• 2 Tbsp unsalted butter
• ½ tsp turmeric
• ¼ tsp ground cumin
• 1½ cups long-grain or basmati rice
• 2½ cups chicken broth
• Kosher salt and freshly ground black pepper

White Sauce

• ½ cup mayonnaise
• ½ cup Greek yogurt
• 1 Tbsp sugar
• 2 Tbsp white vinegar
• 1 tsp lemon juice
• ¼ 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, buttered, toasted, and cut into 1x3-inch strips
• Harissa-style hot sauce

Directions

1. Blend the lemon juice, oregano, coriander, garlic, and olive oil until smooth; season with salt and pepper. Add half the marinade to a zipper-lock bag with the chicken (refrigerate the rest), turn to coat, and marinate in the fridge 1–4 hours, turning occasionally.
2. Remove the chicken and pat dry with paper towels. Season with salt and plenty of pepper. Heat the oil in a 12-inch heavy skillet over medium-high until lightly smoking. Cook the chicken undisturbed until browned on the first side, about 4 minutes.
3. Flip, reduce the heat to medium, and cook until the thighs register 165°F in the center, about 6 minutes more. Rest on a cutting board 5 minutes.
4. Roughly chop the chicken into ¼–½-inch chunks, toss with the reserved marinade in a bowl, cover loosely, and refrigerate while you make the rice and sauce.
5. For the rice: melt the butter in a large Dutch oven over medium heat. Bloom the turmeric and cumin about 1 minute, add the rice and stir to coat, then toast, stirring frequently, about 4 minutes. Add the broth, season, and bring to a boil over high heat. Cover, drop to a simmer, and cook 15 minutes without disturbing. Off heat, rest until the liquid is absorbed and the rice is tender, about 15 minutes.
6. For the sauce: whisk the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season with salt.
7. To serve: reheat the chicken with all its juices in the skillet over medium-high, stirring occasionally. Divide the rice, lettuce, tomato, and pita among plates, pile on the chicken, and top with white sauce and hot sauce.