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

Name: Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce
Ingredients: For the chicken:; 2 tablespoons lemon juice; 1 tablespoon chopped fresh oregano; 1/2 teaspoon ground coriander; 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

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce  was pinched from <a href="http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: Robyn Lee] Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice. Of course, it wouldn't be halal-cart style without the ubiquitous (and none too fancy) salad of iceberg and tomatoes, and that mysterious sweet-sour-tangy white sauce that just has to be ladled all over the chicken and rice for true street-style authenticity. As always with our Cook the Book feature, we have five (5) copies of Serious Eats to give away this week. Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine and The Serious Eats Team. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved..."

INGREDIENTS

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For the chicken:

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2 tablespoons lemon juice

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1 tablespoon chopped fresh oregano

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1/2 teaspoon ground coriander

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3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)

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1/4 cup light olive oil

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Kosher salt and freshly ground black pepper

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2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)

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1 tablespoon vegetable or canola oil

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For the rice:

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2 tablespoons unsalted butter

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1/2 teaspoon turmeric

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1/4 teaspoon ground cumin

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1 1/2 cups long-grain or Basmati rice

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2 1/2 cups chicken broth

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Kosher salt and freshly ground black pepper

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For the sauce:

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1/2 cup mayonnaise

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1/2 cup Greek yogurt

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1 tablespoon sugar

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2 tablespoons white vinegar

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1 teaspoon lemon juice

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1/4 cup chopped fresh parsley

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Kosher salt and freshly ground black pepper

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To serve:

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1 head iceberg lettuce, shredded

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1 large tomato, cut into wedges

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Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips

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Harissa-style hot sauce

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