Thursday, January 19, 2012

Halal Chicken with Yogurt Sauce

A couple of days ago I was reading a review by the website Serious Eats on recipes that were their favorite for 2011 and I came upon their Serious Eats' Halal Cart-Style Chicken And Rice With White Sauce.  Upon glancing at the ingredients, I saw that all of what it called for I already had at home, and I was already defrosting chicken, so Halal Chicken for the win!

I made several modifications to the recipe, and served it as a rice and chicken dish rather than a stuffed pita.  If you want their original recipe, the link will take you to it.  But I thought I'd share my recipe and my experience. It was really good, and I will absolutely make this again.  And the yogurt sauce?  Divine.  I shall replace all of my ranch-style dips with it, and it serves as an awesome alternative to tzatziki as well.


4 tablespoons lemon juice
1 T dried oregano
1/2 t ground coriander
3 garlic cloves
1/4 C olive oil
Kosher salt and freshly ground black pepper
1 lb boneless skinless chicken thighs
1 T olive oil
1 T vegetable oil

2 T unsalted butter
1/2 t turmeric
1/4 t ground cumin
2 C brown rice
4.5 C chicken broth (mine actually had 2 C mushroom broth 2 C chicken broth, but that's because I was trying to kill my mushroom broth)
Salt & Pepper

Yogurt Sauce
2 garlic cloves
1 C 0% fat Greek yogurt
1 T light mayo
2 T honey
2 tablespoons white vinegar
3 T lemon juice
2 T dried parsley
1/2 t salt
1 t ground pepper

Chop the garlic for the chicken and then combine the lemon juice, oregano, coriander, and olive oil in a bowl large enough to hold those ingredients and the chicken.

Whisk the ingredients well.  I actually also used my immersion blender to combine the ingredients a bit more.  You can do this as well, or just mix it up well.  

Cut the chicken into 1-2 inch pieces and trim any excess fat.  You don't have to trim it all off, but cut away to your heart's desire.

Put the chicken in the bowl and leave to sit while you prepare the rice and the yogurt sauce.  This should give it a while to marinate.

Heat up 2 T of unsalted butter in a dutch oven or any pot that you would usually cook rice in on medium heat.

Once the butter has melted, add the tumeric and the cumin and stir.

Once the butter has soaked in all the spices, add the rice.  Stir the rice around and let it get toasted.  I should note that you can use basmati or another long grain rice for this, which is what the original recipe calls for.  But I liked the brown rice.  And it's what I had in my pantry.  

Add the broth and bring the mixture to a boil.

Once it boils, cover and turn the heat to low and let simmer for about 25 minutes covered.  Once that time has expired, take the lid off and let the rest of the liquid soak into rice for another 15 minutes or so.  

While the rice is cooking covered, you can prepare the yogurt sauce.  You can either finely mince the garlic, or use a garlic press to get it extra minced.

A garlic press is a wonderful thing.  It can help you to be super lazy.  Another wonderful thing?  Greek yogurt, my favorite yogurt of them all.

Yum.  Combine all of the ingredients for the sauce and whisk well together.

Leave in the refrigerator until you're ready to serve the meal.

To cook the chicken, heat up 1 T of olive oil and 1 T of vegetable oil on medium high heat in a pan.  Add the chicken and all of the ingredients in the bowl once the oil is hot.  Sautee and brown well all over.  It should only take about 10-12 mins to thoroughly cook the chicken through.

To serve, scoop the rice onto the plate, add the chicken and a bit of the sauce that has formed in the pan where you cooked the chicken, and a huge dollop of the yogurt sauce.  Enjoy all the delicious flavors.

1 comment:

  1. Wow! This must have a blissful taste! I never tried cooking rice with chicken broth; it must have added a great flavor. And with all the spices in one dish, I'm pretty sure it is mouth-watering! The yogurt sauce seems to be a good addition to balance all the flavors in your palate, plus, its color adds life to the dish.

    Joseph Carr