Halal Cart Chicken

Work in progress, we're trying to get to a halal cart style dish but we still have a ways to go.

Ingredients

For the chicken

• 2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh oregano
• ½ tsp ground coriander seed
• 1 Tbsp smoked paprika
• ½ tsp turmeric
• 1 tsp cumin
• 3 garlic cloves, roughly chopped
• 1 tsp white vinegar
• ¼ cup olive oil
• salt and pepper
• 2 pounds boneless, skinless chicken breasts

For the rice

• 2 Tbsp unsalted butter
• ½ tsp turmeric
• ¼ tsp ground cumin
• 1 ½ cups long-grain rice
• 2 ½ cups chicken broth
• salt and pepper

For the sauce

• ¼ cup Mayo
• ¼ cup Plain yogurt
• ¼ cup Sour cream
• ½ tbsp White vinegar
• ½ lemon's juice
• 4 Garlic cloves, minced
• salt and pepper

To serve

• 1 head iceberg lettuce, shredded
• 1 large tomato, cut into wedges
• Fluffy pocketless pita bread, brushed in butter, lightly toasted
• Harissa-style hot sauce, for serving

Instructions

1. Combine the chicken ingredients to make a marinade. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade
2. Prepare sauce
3. Prepare rice
4. Remove the chicken from the bag. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat. 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, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
5. Using a chef’s knife, roughly chop the chicken into ½- to ¼-inch chunks
6. Serve over rice, with lettuce, tomatoes, and pita