Halal Guys Chicken, Rice, and White Sauce

Recipe adapted from Every Little Crumb.

Ingredients:

Chicken:

• 2 lbs. chicken tenders or breasts 
• 1/4 c. olive oil
• 2 TBSP lemon juice
• 1 TBSP white vinegar
• 3 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. seven spice or all spice
• 1/2 tsp. ground ginger
• 1/2 tsp. cumin
• 1/2 tsp. paprika

White Sauce:

• 1/3 heaping c. Greek yogurt 
• 1/4 c. mayonnaise
• Squeeze garlic, to taste and/or 1 garlic clove, grated, and/or garlic powder to taste 
• 1 1/2 tsp. white vinegar
• 1 TBSP water
• 1 1/2 tsp. lemon juice
• 1/2 – 1 tsp. sugar, to taste
• 1/4 tsp. salt
• Pinch of black pepper

Rice:

• 2 TBSP unsalted butter
• 1/2 tsp. turmeric powder
• 1/4 tsp. cumin
• 1 1/2 c. basmati rice, rinsed until water runs clear
• 2 1/2 c. chicken stock 
• Salt and pepper, to taste
• Lemon zest, optional
• Lemon juice, optional

Serve: Greek Salad – 1 sliced mini cucumber, halved cherry tomatoes, red pepper chunks, thinly sliced red onion, chopped parsley, salt to taste, oregano to taste, olive oil to taste, and red wine vinegar to taste.

Directions:

1. Marinate Chicken: In a bowl, add all the ingredients for chicken marinade. Combine until well mixed, then add the chicken breast and toss to coat evenly. Cover the bowl with plastic wrap and marinate for 1-2 hours.
2. White Sauce: Mix together all the ingredients for the sauce, and store in the fridge until ready to serve. Thin with water, if necessary. Refrigerate until ready to eat.
3. Rinse Rice: Rinse rice under cold water until the water runs clear.
4. Air Fry Chicken: Preheat Air Fryer to 400F, then add the chicken tenders and cook for 10 minutes. If using chicken breasts, preheat Air Fryer to 370F, add chicken and cook for 10 minutes; then flip the chicken and cook for additional 4-8 minutes, or until done. Let chicken rest for 5 minutes before chopping roughly into 2 inch cubes.
5. Rice: Add the butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minute or until spices are fragrant. Add the basmati rice, and toast the rice by stirring around in the pan for 4 minutes. Add the chicken stock, plus a pinch of salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 minutes. After rice cooking time, once all the water has been absorbed, remove pan from the heat and set aside for 15 minutes without disturbing. After 15 minutes, fluff gently with a fork. Add lemon zest and/or juice, as desired.