NY Street Cart Chicken - Serious Eats

This is pretty darn good. Not perfect, but better than any other recipe I have found. I don't care for their white sauce. I'm still looking for a good white sauce recipe....


For the chicken:
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable or canola oil

For the rice:
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper


1.
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil . Add kosher salt and black pepper. Place the chicken in half of the marinade (reserve the remaining marinade in the refrigerator). Marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade. Not longer than 4 hours or it will make the chicken mushy.
2.
Remove the chicken and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a heavy-bottomed skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3.
Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
4.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
5.
Make white sauce...find a good recipe, until then, use Anna's tzatziki.
6.
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice. Top with the white sauce, tomatoes and lettuce.