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Here is what you'll need! Servings: 4 INGREDIENTS White sauce 1 cup plain yogurt 1 teaspoon apple cider vinegar (or white vinegar) 1 lemon, juiced ½ teaspoon sugar ½ teaspoon salt Chicken 2 pounds boneless, skinless chicken thighs 1 lemon, juiced 1 teaspoon dried oregano 2 teaspoons ground coriander 1 ½ teaspoons salt ¼ teaspoon black pepper 4 cloves garlic, minced ¼ cup olive oil Rice 2 tablespoons butter 1 ½ teaspoons ground turmeric 1 teaspoon ground cumin 2 cups basmati or long grain white rice 2 cups chicken stock ½ teaspoon salt Sriracha, harissa or your favorite hot sauce (optional to serve) Fresh parsley (optional for garnish) PREPARATION 1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. 2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal. 3. Heat a large pot over high heat and add enough oil to coat the bottom lightly. 4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm. 5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. 6. Add chicken stock and salt and bring to a boil. 7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat. 8. When everything is done, dice the chicken. 9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. 10. Enjoy! Recipe by Carrie Hildebrand Music provided by Audio Network. Used with permission
