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Delivering to your front door - Responsibly-Raised, Ultra-Local, 100% Traceable Meat, Poultry and Eggs.
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One thing I miss about working in the city is I don’t get the chance to spin the roulette wheel as to whether or not I’d get food poisoning from the various food trucks scattered around!  Always had good luck with the Halal chicken and rice trucks, so I wanted to recreate it at home.  Used a mashup of a bunch of recipes and it didn’t disappoint!

Before you cook the chicken, make the white sauce by whisking the following together then putting in fridge until ready to use.

3/4 cup mayo
1/4 cup full fat plain yogurt
1 tsp water
1 tsp lemon juice
1 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder

For the chicken:

8 boneless skinless chicken thighs (always @undergroundfarms)
1/2 cup olive oil
2 tsp lemon juice
1 tsp minced garlic
½ tsp oregano
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt

Combine all but chicken in a bowl and whisk until combined.  Put the chicken in a ziplock and add the marinade.  Marinate in the refrigerator for at least three hours and preferably overnight. 

When ready to cook the chicken, preheat the oven to 400 and put chicken on a baking sheet lined with parchment paper and cook for about 25 minutes.  Remove from the oven and set aside.

While the chicken cooks, make some rice, adding turmeric to the water to give it a nice color. 

You can chop the chicken and serve over rice as is, or you can cut it, then sear in a pan to get a little more char.  I like to use hot sauce and the white sauce together over it, and you can put whatever other bits you want on it.  I chopped a cucumber and tomato and used some pickled red onions, but you can use anything else you might like!

Paired it with this Semeli Feast Moschofilero, a popular Greek wine made from the Moschofilero grape blended with Roditis grape.  A very pale, refreshing white, with citrus and rose on the nose and palate.  A perfect crisp wine!
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