Like many memorable New York City adventures, my first foray into the city's famous street food, chicken and rice, ensued very early in the morning, a 2 AM stop after a night out visiting my friend at Columbia.
Ingredients:
For the spiced chicken:
3 tablespoons freshly squeezed lemon juice, from about 1 lemon
1/4 cup neutral oil, such as canola oil or grapeseed oil, plus more for cooking
2 tablespoons freshly grated garlic
2 teaspoons Diamond-Crystal Kosher Salt (or 1 teaspoon Morton Kosher Salt or fine sea salt)
1 tablespoon dried oregano
1 1/2 teaspoons coriander powder
1/2 teaspoon allspice
1 1/2 teaspoons cumin powder
1 1/2 teaspoons black pepper
2 pounds boneless, skinless chicken thighs
For the white sauce:
1/3 cup plain Greek yogurt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, grated
3/4 teaspoon black pepper
1 to 3 tablespoons water
Salt, to taste
1 teaspoon granulated sugar, optional
For the rice:
2 tablespoons unsalted butter
4 whole green cardamom pods
2 shallots, diced
1/2 teaspoon ground turmeric
2 cups long-grain basmati rice, preferably aged
3 cups chicken stock
2 teaspoons Diamond-Crystal Kosher Salt (or 1 teaspoon Morton Kosher Salt or fine sea salt)
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