Halal Cart-style Chicken and Rice with White Sauce

Source: Serious Eats

Serves 6-9

Ingredients

Marinade (optional): 
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

Chicken:
3 pounds boneless, skinless chicken thighs (about 9-12 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

For the rice:
3 tablespoons unsalted butter
3/4 teaspoon ground turmeric
3/4 teaspoon ground cumin
2 1/4 cups long-grain or basmati rice, rinsed and drained
3 3/4 cups chicken broth

For the sauce:
3/4 cup mayonnaise
3/4 cup Greek yogurt
1 1/2 tablespoon sugar
3 tablespoons white vinegar
1 1/2 teaspoons lemon juice (a little less than 1/2 lemon)
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To serve:
1 head butter 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

1. If making the marinade: Using a stick blender, blend lemon juice, oregano, coriander, garlic, and olive oil, salt, and pepper until smooth. Place chicken in a 1 gallon ziplock bag and add the marinade, turning the chicken to coat. Marinate in the fridge for 1-4 hours. When ready to cook, remove chicken and dry with paper towels.
2. For the chicken: Heat a large dutch oven over high heat and when lightly smoking add the oil and then half the chicken. Immediately cover with a splatter shield to avoid oil splashes. Cook without disturbing until lightly browned, about 3 minutes. Flip the chicken, reduce to medium heat and cook until internal temperature is 165°F (about 5 minutes). Transfer to cutting board and allow to cool for 5 minutes. Deglaze the pan with about 1 cup of the chicken broth that will be used for the rice, scraping any browned bits off the bottom of the pan. Repeat for the other half of the chicken. Roughly chop the chicken into 1/4 - 1/2 inch pieces but do not deglaze.
3. For the rice: Melt butter over low heat in the dutch oven, scraping up the browned bits on the bottom of the pan. Add the turmeric and cumon, cooking until fragrant (1 min). Add the rice and cook, stirring until lightly toasted, about 4 minutes. Add the chicken broth and bring to a boil over high heat, then immediately cover, reduce to low heat, and simmer for 15 minutes without disturbing the rice. Remove from heat and let sit for another 15 minutes to until the water is completely absorbed.
4. For the sauce: whisk ingredients in a small bowl
5. To serve: Add rice, chicken, lettuce, tomato, and toasted pita bread to the plate and top with white sauce and hot sauce.

Notes: 

This was really good, the white sauce has a great tangy flavor. I think the chicken doesn't really need the marinade for this to taste good and will experiment by not marinading next time, this will also cut down on the oil splatter.

Also, I made pita bread using the oven and while it was good and much better than store bought, I don't think it was worth it.