Ingredients
For the spiced chicken:
3 tablespoons freshly squeezed lemon
juice, from about 1 lemon
1/4 cup neutral oil, such as canola
oil or grapeseed oil, plus more for cooking
2 tablespoons freshly grated garlic
2 teaspoons Diamond-Crystal Kosher
Salt (or 1 teaspoon Morton Kosher Salt or fine sea salt)
1 tablespoon dried oregano
1 1/2 teaspoons coriander powder
1/2 teaspoon allspice
1 1/2 teaspoons cumin powder
1 1/2 teaspoons black pepper
2 pounds boneless, skinless chicken thighs
For the white sauce:
1/3 cup plain Greek yogurt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, grated
3/4 teaspoon black pepper
1 to 3 tablespoons water
Salt, to taste
1 teaspoon granulated sugar, optional
For the rice:
2 tablespoons unsalted butter
4 whole green cardamom pods
2 shallots, diced
1/2 teaspoon ground turmeric
2 cups long-grain basmati rice,
preferably aged
3 cups chicken stock
2 teaspoons Diamond-Crystal Kosher
Salt (or 1 teaspoon Morton Kosher Salt or fine sea salt)
For serving:
Diced tomato
Shredded lettuce
Hot sauce, such as harissa or Sriracha
Warm pita
Method
Marinate the
chicken:
In
a large bowl, whisk lemon juice, oil, garlic, salt, oregano, coriander,
allspice, cumin, and black pepper until combined. Add the chicken and toss to
coat. Cover with plastic wrap, and refrigerate for 1-4 hours.
Soak the
rice:
Meanwhile,
prepare the rice. Rinse the rice in a fine-mesh sieve, combing through the
grains with your fingers, until water appears almost clear, about 1
minute.
Transfer
rice to a medium bowl, and add enough cold water to submerge the grains
completely. Soak for at least 30 minutes up to 4 hours.
Make the white
sauce:
In
a medium bowl, whisk yogurt, mayonnaise, lemon juice, sugar, garlic, and black
pepper until smooth. Add 1-3 tablespoons of water, as needed, until the sauce
is drizzleable but not watery.
Taste,
and adjust for salt as needed.
The
sauce should taste creamy, slightly tangy, and well-seasoned. Optionally, add
in sugar if necessary to balance the flavors.
Cook the
rice:
Drain
the rice through a sieve and set aside until ready to cook.
Set
a large sauce pot over medium heat and melt butter with cardamom. Saute the
diced shallots for 5-6 minutes until mostly softened. Stir in turmeric and
saute for 1 minute until the mixture turns bright yellow.
Add
the rice, chicken stock, and salt, and bring to a boil. Cover the pot, reduce
heat to low, and cook for 20 minutes. Turn the heat off, then let the rice sit,
covered, for 10 minutes before fluffing with a fork.
Cook the chicken
thighs
Add
1 tablespoon oil to a large cast-iron skillet or saute pan set over medium
heat.
Cooking
in batches, carefully add chicken to the skillet with tongs and cook on one
side for 5-6 minutes until nicely browned. Flip the chicken, and cook on the
other side for 5-6 minutes until fully cooked. A thermometer inserted into the
thickest part of a thigh should register at least 165°F (I prefer a temperature
of 175°F to 180°F for a more tender texture).
Transfer
to a plate or cutting board and let rest for 5 minutes. Repeat with the
remaining batches. Once rested, cut the chicken into 1/3-inch to 1/2-inch
strips.
Assemble
To
assemble, divide rice amongst serving bowls and top with chicken, tomato,
lettuce, a generous white sauce drizzle and a squeeze of red sauce. Serve with
warm pita.
Storage
Instructions: Leftover chicken and white sauce can be stored in separate
airtight containers in the fridge for 2-3 days. Leftover rice can be stored in
an airtight container in the fridge for 3-4 days.