New York Street Cart Chicken

What you will need:

White sauce

• 1 cup plain organic yogurt (we prefer Greek yogurt)
• 1 teaspoon apple cider vinegar (Bragg brand)
• 1 lemon, juiced
• ½ teaspoon pink Himalayan sea salt

Chicken

• 2 pounds organic/free-range boneless, skinless chicken thighs
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 2 teaspoons ground coriander
• 1 ½ teaspoon pink Himalayan sea salt
• ¼ teaspoon black pepper
• 4 cloves garlic, minced
• ¼ cup organic extra virgin olive oil

Rice

• 2 tablespoons grass-fed butter
• 1 ½ teaspoons ground turmeric
• 1 teaspoon ground cumin
• 2 cups basmati, Jasmine, or long grain white rice
• 2 cups free-range chicken stock
• ½ teaspoon pink Himalayan sea salt

Directions:

Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.

Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil.  Marinade at least 15 minutes, an hour is ideal. Heat a large pot over high heat and add enough oil to coat the bottom lightly. Cook the chicken in batches until done. Remove from pan, set aside and keep warm.

In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin.  Stir to coat, cook about 1-2 minutes. Add chicken stock and salt and bring to a boil. Turn heat down to low, cover and cook 15 minutes.  Fluff with a fork when finished and remove from heat.

When everything is done, dice the chicken. Serve chicken pieces on top of rice, drizzle with the white sauce and add favorite hot sauce if desired and fresh parsley for an optional garnish.

Enjoy!

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