📝 About This Recipe
Transport your kitchen to the bustling street corners of Manhattan with this iconic street food staple. This dish features golden, turmeric-infused basmati rice topped with tender, spice-rubbed chicken thighs and a legendary creamy white sauce that ties everything together. It is a harmonious marriage of Middle Eastern spices and American fast-food ingenuity, offering a perfect balance of savory, tangy, and spicy notes in every bite.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Boneless, skinless chicken thighs (trimmed of excess fat)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Dried oregano
- 1 teaspoon Ground coriander
- 3 cloves Garlic (minced)
- 1/4 cup Extra virgin olive oil
The Golden Rice
- 2 cups Basmati rice (rinsed until water runs clear)
- 2 tablespoons Unsalted butter
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Ground cumin
- 3 cups Chicken broth (low sodium)
The Famous White Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 1/2 cup Greek yogurt (plain)
- 1 tablespoon Sugar
- 2 tablespoons White vinegar
- 1 teaspoon Dried parsley
- 1/2 teaspoon Black pepper (freshly ground)
For Serving
- 2 cups Iceberg lettuce (shredded)
- 1 large Tomato (diced)
- 2 pieces Pita bread (warmed and cut into triangles)
- to taste Harissa or Sriracha (for the 'red sauce' kick)
👨🍳 Instructions
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1
In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, oregano, coriander, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
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2
Add the chicken thighs to the marinade, ensuring every piece is well-coated. Refrigerate for at least 30 minutes, though 4 hours is ideal for maximum flavor penetration.
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3
While the chicken marinates, prepare the white sauce. In a medium bowl, whisk together mayonnaise, yogurt, sugar, vinegar, parsley, and black pepper until smooth. Cover and refrigerate; the flavors develop best if chilled for at least 30 minutes.
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4
For the rice, melt 2 tablespoons of butter in a large saucepan over medium heat. Add the turmeric and cumin, stirring for 30 seconds until the spices are fragrant.
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5
Add the rinsed basmati rice to the pot. Stir constantly for 2 minutes to toast the grains, coating them thoroughly in the spiced butter.
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6
Pour in the chicken broth and add 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
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7
After 15 minutes, remove the rice from heat and let it sit, covered, for another 5 minutes. Fluff gently with a fork before serving.
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8
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat with a tablespoon of oil. Remove chicken from marinade and wipe off excess.
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9
Sear the chicken thighs for 5-6 minutes per side until deeply browned and the internal temperature reaches 165°F (74°C).
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10
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. This keeps the juices inside.
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11
Chop the rested chicken into bite-sized chunks. For an authentic 'cart' feel, return the chopped chicken to the hot skillet for 1-2 minutes to crisp up the edges.
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12
To assemble, scoop a generous portion of yellow rice onto a plate. Top with a pile of chopped chicken and place a handful of shredded lettuce and diced tomatoes on the side.
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13
Drizzle the white sauce liberally over the chicken and rice. Add a few dots of hot sauce (Harissa) for the authentic spicy contrast.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy under high heat and provide that authentic street-food texture. Don't skip rinsing the rice; removing the surface starch ensures the grains stay separate and fluffy rather than mushy. For the most authentic white sauce, let it rest in the fridge; the vinegar needs time to mellow the sweetness of the sugar. If you want extra 'crispy' bits, use a metal spatula to press the chopped chicken down into the pan during the final sear. Store leftovers separately; the rice and chicken reheat well, but the lettuce and sauce should always be added fresh.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread triangles to scoop up the extra sauce and rice. A side of salty, pickled red onions or cucumber slices adds a refreshing crunch. Pair with a cold glass of sweetened mint tea or a crisp lemon-lime soda. For a complete platter, add a small scoop of creamy hummus or baba ganoush on the side.