Halal Cart Chicken and Rice (Copycat

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1/2 tsp Coriander, ground
  • 2 cloves Garlic
  • 3 Garlic cloves, roughly chopped (about 1 1/2 tablespoons
  • 1 tbsp Oregano, fresh

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 2 tbsp Lemon juice
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 1 1/2 cups Long-grain or basmati rice

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper
  • 1 Salt and pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1/4 cup Olive oil, light
  • 1 tbsp Vegetable or canola oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Greek yogurt

Found on dinnerthendessert.com

Description

Ingredients

• For the chicken:
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• ½ teaspoon ground coriander
• 3 garlic cloves, roughly chopped (about 1½ 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
• For the rice:
• 2 tablespoons unsalted butter
• ½ teaspoon turmeric
• ¼ teaspoon ground cumin
• 1½ cups extra long-grain or Basmati rice
• 2½ cups chicken broth
• Kosher salt and freshly ground black pepper
• For the sauce:
• 1 cup Greek yogurt
• 1-2 tablespoons Sriracha sauce
• 2 cloves garlic, minced
• salt and pepper to taste

Directions

• To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
• Season to taste with kosher salt and black pepper.
• Place the chicken in a ziploc bag.
• Marinade for 3-4 hours.
• Take out of the bag and pat dry with paper towels.
• Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
• Turn over and cook for another 4-5 minutes until cooked completely through.
• Let the chicken cool for 5-10 minutes, then chop into rough chunks.
• For the rice: Melt the butter over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the butter.
• Add the rice and stir to coat.
• Cook, stirring frequently for 4 minutes until the rice is toasted.
• Add the chicken broth and season to taste with salt and pepper.
• Bring mixture to a boil.
• Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
• Remove from the heat and rest without opening the lid for 15 minutes.
• To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.
• Note from Kenji: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.