I created this chicken and rice recipe after I enjoyed an incredible meal from a halal food cart in New York. I make this dish whenever I miss the Big Apple! —Josh Rink, Milwaukee, Wisconsin

TEST KITCHEN APPROVED

Ingredients

  • white sauce:
    • 1/2 cup whole milk plain Greek yogurt
    • 1/2 cup mayonnaise
    • 1 garlic clove, minced
    • 1/2 teaspoon ground coriander
    • Salt and pepper to taste
  • red sauce:
    • 1 jar (12 ounces) roasted red bell peppers, drained
    • 1 to 2 tablespoons water
    • 1 tablespoon lemon juice
    • 2 teaspoons tomato paste
    • 2 teaspoons harissa chili paste
    • Salt and pepper to taste
  • spice mix:
    • 2 teaspoons each ground coriander, ground cumin and smoked paprika
    • 1 teaspoon each dried oregano, garlic powder, ground turmeric and onion powder
    • 1/2 teaspoon each freshly cracked black pepper, ground ginger and ground sumac
    • 1/4 teaspoon each ground allspice and ground cardamom
  • chicken:
    • 2 boneless skinless chicken breasts
    • 6 boneless skinless chicken thighs, trimmed of excess fat and gristle
    • 1/4 cup lemon juice
    • 1/4 cup olive oil
    • 4 garlic cloves, minced
    • 1 teaspoon salt
  • rice:
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 cups uncooked basmati rice
    • 1/2 teaspoon salt
    • 4 cups chicken stock
    • 2 bay leaves
  • toppings:
    • Shredded lettuce, chopped cilantro, chopped parsley, halved cherry tomatoes, sliced cucumber, sliced red onion and pita bread

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Directions

  1. 1

    In a small bowl, combine all white sauce ingredients. Season with salt and pepper to taste. Cover and refrigerate.

  2. 2

    Place all red sauce ingredients in a food processor; process until finely pureed. Add additional water, as needed. Strain through a fine mesh strainer into a small bowl. Cover and refrigerate.

  3. 3

    Combine all spice mix ingredients in a small bowl; set aside.

  4. 4

    In a large shallow dish, combine lemon juice, olive oil, 2-3 tablespoons of the prepared spice mix, garlic and salt. Add chicken; toss to coat. Cover and refrigerate 8 hours or overnight.

  5. 5

    Drain chicken, discarding marinade. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 4-5 minutes on each side. Cover and let rest 15 minutes before slicing.

  6. 6

    Meanwhile, preheat oven to 350°. In a deep oven-proof skillet or small Dutch oven with lid, heat oil over medium heat; add onion and cook until tender, 5-6 minutes. Add rice and cook, stirring occasionally, until rice is toasted, 5-7 minutes. Add 2-3 teaspoons spice mix and salt; stir to combine. Add chicken broth and bay leaves. Increase heat; bring to a boil. Cover; transfer to oven. Bake 25 minutes. Remove from oven and let stand 15 minutes. Fluff with a fork; discard bay leaves.

  7. 7

    To serve, place rice and chicken on serving plates. Garnish with lettuce, cilantro, parsley, tomato, red onion and cucumber. Drizzle with white and red sauce. Serve with pita bread.