This is a recipe for a classic Middle Eastern dish, often found in street food stalls and halal carts. The dish features marinated chicken served over a bed of spiced rice, accompanied by a tangy white sauce and fresh vegetables. The chicken is marinated in a blend of lemon juice, oregano, garlic, and olive oil, which infuses it with flavor and keeps it moist during cooking. The rice is cooked with turmeric and cumin, giving it a beautiful yellow color and aromatic flavor. The white sauce, made with mayonnaise, yogurt, and vinegar, adds a creamy and tangy element to the dish. The combination of flavors and textures makes this dish a favorite among many, and it’s perfect for a quick weeknight dinner or a casual gathering with friends.
Servings: 4
| Prep Time | 15 minutes | Active Time | 45 minutes |
| Cook Time | 40 minutes | Marinating/Cooling Time | 1 hour 20 minutes |
Notes
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.
Ingredients
For the chicken:
- 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
- Kosher salt
- freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
- 1 tablespoon vegetable/canola oil
For the rice and sauce:
| Rice | Sauce | |
|---|---|---|
| 2 tablespoons unsalted butter | 1/2 cup mayonnaise | |
| 1/2 teaspoon turmeric | 1/2 cup Greek yogurt | |
| 1/4 teaspoon ground cumin | 1 tablespoon sugar | |
| 1 1/2 cups long-grain rice | 2 tablespoons white vinegar | |
| 2 1/2 cups chicken broth | 1 teaspoon lemon juice | |
| Kosher salt | Kosher salt | |
| freshly ground black pepper | freshly ground black pepper | |
| - | 1/4 cup chopped fresh parsley |
To serve:
- 1 head iceberg lettuce, shredded
- 1 large tomato, cut into wedges
- Fluffy pocket-less pita bread, brushed in butter
- Harissa-style hot sauce
Directions
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For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).
-
Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side (about 4 minutes). Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F on an instant-read thermometer (about an additional 6 minutes). Transfer the chicken to a cutting board and allow to cool for 5 minutes.
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Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
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For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
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For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
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To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top as desired.