Halal Chicken with White Sauce over Rice

The streets of Manhattan….absolutely nothing like it!  NY City, possibly the greatest city in the world. Although I suppose I am partial as I am a born and bred NYer, or as I say “New Yawka”….LOL!!!  They can spot me a mile away with my accent!!   The ethnic foods that we have here are like no other.  If you can’t get it here, you can’t get it anywhere!  The diversity of our foods are world renowned.  NY City is a city made up of neighborhoods…ethnic neighborhoods.  We have 5 boroughs, Manhattan (the city, as native NYers call it), Brooklyn, Queens, The Bronx and Staten Island.

Today’s dish is Halal food.  Halal in Arabic means “permitted”.  There are certain foods that are permitted under Islamic dietary laws, very similar to Kosher foods of the Jews.  My younger son, who went to school in the city, eats Halal food from the carts located on the streets of NY!  He just loves the Chicken with White Sauce over Rice.  Lee this post is dedicated to you!!!

2 tbsp unsalted butter
1/2 tsp turmeric
1/4 tspground cumin
1 1/2 cups long-grain rice
2 1/2 cups chicken broth
salt and pepper

Sauce

1/2 cup fat free or light mayo
1/2 cup fat free or low fat Greek yogurt
1 tbsp. sugar
2 tbsp. white vinegar
1 tsp. lemon juice
1 tsp. cumin
2-3 tbsp. fresh parsley, chopped
salt and pepper

Directions

To make the marinade combine the lemon juice, oregano, coriander, garlic and olive oil, salt and pepper in a blender.  Blend until smooth.  Add the chicken to a large ziploc bag and pour half of the marinade over it.  Close the bag and place in the refrigerator for up to 4 hours, turning the bag every so often.

Take the chicken out of the bag and pat dry with lots of paper towels.  In a large skillet heat the 1 tbsp of vegetable oil over medium heat and add the chicken.  Try not to crowd the pan.  You may need to work in batches, if necessary.  Cook for about 7 minutes, try not to disturb the chicken as you want it to brown nicely.  Turn over and brown the other side, approximately another 5-7 minutes.  Make sure it’s cooked through.  When done, remove from the skillet and transfer to a plate and cover with tin foil.  Let it rest for about 5-10 minutes.

When the chicken is cool enough to handle, cut it in large chunks.  Transfer to a bowl and add the remaining marinade.

To prepare the rice, melt the butter in a large pot and add the cumin, turmeric, salt and pepper. and cook until the spices release their flavor, stirring constantly as you don’t want it to burn.  Add in the rice and stir.  Let cook for about 2-4 minutes.  Add in the chicken broth.  Bring to a boil and then cover and reduce heat to a simmer and cook for 15-20 minutes or until all the broth is absorbed.

While the rice is cooking, make the sauce.  In a bowl combine the yogurt, mayo, sugar, vinegar, parsley, lemon juice, salt and pepper.  Stir to combine.

Add the chicken back into the pan.  Cover and cook over medium heat until the chicken is heated through.  Add the rice to a platter and serve the chicken over it with the sauce.  You can also add lettuce, tomatoes and pita.

Enjoy!

original recipe adapted from Serious Eats