One-Pot Halal Cart Chicken and Rice

• 6 boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 1 tsp ground turmeric
• 2 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• salt, to taste
• 2 tbsp tomato paste
• 2 cup basmati rice
• 2 tsp chicken bouillon
• 3 cup water
• 1/2 cup mayonnaise
• 1/2 cup Greek yoghurt
• 1/2 cup fresh parsley and dill
• 1 lemon
• 1 tsp black pepper
• shredded iceberg lettuce
• diced tomato
• sliced red onion

Steps

1. 1.Combine the paprika, cumin, coriander, oregano, turmeric, garlic powder, black pepper, cayenne and salt on a plate to make the spice mix.0:13
2. 2.Put the chicken thighs in a bowl, add most of the spice mix and the olive oil, and rub to coat. Reserve a little spice mix for the rice.0:19
3. 3.Sear the marinated thighs in a wide pot over medium-high heat until deeply browned on both sides, then set aside. They will finish cooking later.0:23
4. 4.Add the tomato paste to the rendered fat in the pot and fry it, stirring, until it darkens and caramelises.0:29
5. 5.Stir in the rinsed rice and the reserved spice mix, coating every grain in the paste and fat.0:31
6. 6.Add the chicken bouillon and pour in the water. Stir once and bring to a simmer.0:33
7. 7.Return the seared chicken to the pot on top of the rice. Cover and cook on low until the rice is tender and the liquid is absorbed, about 18-20 minutes.0:35
8. 8.Meanwhile, make the white sauce: stir together the mayonnaise, yoghurt, chopped parsley and dill, lemon zest and juice, and black pepper.0:41
9. 9.Fluff the rice, then serve topped with the chicken, shredded lettuce, diced tomato and red onion, with the white sauce spooned over.0:07