Chicken Over Rice
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
Instructions
- 1
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 to 4 hours.
- 2
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.
- 3
Make the white sauce - In a medium bowl, whisk yogurt, mayonnaise, lemon juice, sugar, garlic, and black pepper until smooth. Add 1 to 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.
- 4
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 to 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.
- 5
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 to 6 minutes until nicely browned. Flip the chicken, and cook on the other side for 5 to 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.
- 6
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.
