Chicken Halal Guys

Ingredients

Fruits & vegetables

• 3 garlic cloves, crushed
• Juice from ¼ lemon
• ⅛ onion, finely diced

Pasta, rice & grains

• 200 g (about 1 cup) basmati rice

Pantry, spices & condiments

• 5 whole cloves, crushed
• 0.5 tbsp cumin seeds, crushed
• Sprinkle of oregano
• 30 g mayo
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 bay leaf
• 250 g (about 1 cup) chicken broth or water
• White vinegar
• Garlic powder
• Salt and black pepper, as directed

Milk, yogurt & dairy

• 15 g (1 tbsp) unsalted butter
• Greek yogurt

Meat

• 4 boneless skinless chicken thighs

Method

1. Salt the chicken thighs and set them aside.
2. Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic and crush into a rough paste.
3. Combine the lemon juice, mayo, and spice mixture. Coat the chicken, cover, and refrigerate for up to 24 hours or cook right away.
4. Sear in a hot pan over medium-high heat until both sides are browned and the center reaches 165°F. Rest and slice, or chop in the pan.
5. For the rice, melt the butter over medium heat. Add onion, cumin, turmeric, smoked paprika, pepper, and bay leaf; stir until fragrant, about 30 seconds.
6. Add the rice and toast, stirring, for about 2 minutes.
7. Add broth, cover, and bring to a boil. Reduce to the lowest heat and steam, covered, for about 20 minutes.
8. Taste the rice and add salt or a little more butter as needed.
9. Mix Greek yogurt with white vinegar and garlic powder to taste; serve with the chicken and rice.

Flexible sauce: The sauce ingredients were captured without amounts; adjust to taste.