Halal Style Chicken and Rice

Ingredients (serves 4):

For Chicken:

2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh oregano
1/2 tsp. ground coriander seed
1-1/2 Tbsp. garlic, grated
1/4 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
2 lbs. boneless, skinless chicken thighs, trimmed of excess fat
1 Tbsp. vegetable oil

To Cook in the Rice Cooker:

2 cups (rice measuring cup) jasmine white rice
Water to fill to water level 2 for "JASMINE" or 2-1/2 cups (rice measuring cup)
1/2 tsp. kosher salt
1/8 tsp. ground black pepper

To Prepare Separately:

1 tsp. granulated chicken bouillon
2 Tbsp. unsalted butter
1/2 tsp. turmeric
1/4 tsp. ground cumin

For Sauce:

1/2 cup mayonnaise
1/2 cup Greek yogurt
1 Tbsp. sugar
2 tsp. white vinegar
1 tsp. fresh lemon juice
1/4 cup chopped fresh parsley
1 tsp. ground black pepper
Kosher salt to taste

Garnish and Condiments:

1/2 head iceberg lettuce, shredded
1 large tomato, diced
Hot sauce (optional)

1

Marinate the chicken. In a small bowl, combine all ingredients listed under “For Chicken” except chicken and vegetable oil. Place chicken in a 1-gallon size plastic bag and add half of the marinade. Tightly seal the bag and distribute marinade with fingers, making sure all areas of chicken are covered. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. Reserve and refrigerate the remaining marinade.

2

Cook the rice. Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

3

Add water to the corresponding water level for “JASMINE,” or as listed in the ingredients list. Add salt and pepper to the inner cooking pan and stir well with rice using the rice spatula.

4

Cook the rice using the “JASMINE” (if available), or “WHITE RICE” setting.

5

While the rice cooks, prepare the chicken. Remove marinated chicken from the bag and pat dry with paper towels. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until lightly browned on one side, about 4 minutes. Flip over, reduce heat to medium and cook until the chicken is cooked through, about 6 minutes. Transfer to a cutting board and allow to cool for 5 minutes.

6

Chop cooked chicken into bite-sized chunks and transfer to a medium bowl. Add reserved marinade, cover with plastic wrap, and set aside.

7

Prepare the sauce. In a small bowl, add all ingredients listed under “For Sauce” except salt. Whisk to combine. Season to taste with salt and set aside.

8

When rice completes cooking, prepare the rice seasoning. In a large pan, melt butter over medium heat. Add turmeric, cumin and cook until fragrant but not browned, about 1 minute. Turn heat off, transfer cooked rice to the pan, add chicken bouillon, and mix well. Distribute seasoned rice to serving plates and set aside.

9

Finish cooking the chicken. In a skillet, place chicken and marinade from step 6. Cook over medium-high heat, stir occasionally until heated through. Turn heat off and serve over rice. Add lettuce and tomato on the side.

10

Drizzle sauce over chicken and serve with optional hot sauce. Enjoy!