That looks so good. I intend to make this recipe in the next week. Thanks!
Actually, my guess is that the “white sauce” is yogurt-based. It looks like a raita. And that’s pretty far from bland and caloric.
I think the recipe I linked adds mayo to it. I’ve never used mayo in mine because, as you say, something yoghurt and sour cream based is so much nicer. Also, a little white hot horseradish gives the flavour an added zing.
Skipped the mayo in the sauce, added some chopped caramelized carrots to the rice before serving. It turned out great.
Nice simple weekday dish to prepare and it looks to make good leftovers, so it’s now in the rotation!
What’s pretentious about it if you’re sincere? I like fancy pants places, but if you asked me for my favorite/ultimate foods I’ve ever eaten, two-thirds of the fare would be cheap-ass street/cart/diner food.
So pleased you liked it.
I tweak things too when I make it. Add vegetables that happen to be handy. Splash on some hot sauce or add pepper flakes. Next time I make it I thought I might make someTahini sauce and a little plain kefir. Give the dish a shawarma spin.
My irony meter just exploded in a fiery blast. Saying “halal is awesome” isn’t pretentious in the least. Your claim that chicken and rice can’t be great, on the other hand, is. I’ve never had it, but your post reeks so badly of bullshit that I’m going to make it.
Well, the dish was a big hit in our household, with the mother-in-law visiting. 
Completely unprompted and without mentioning anything about this dish or where it came from, my wife turned to me and said “this needs to go in the standard rotation.” So, thanks for that.
(I did make a couple minor changes, though. I added one carrot, one rib of celery, and one red bell pepper, diced, to fry up with the chopped chicken at the end, because I wanted some vegetables. And a clove of garlic to the white sauce, with a little mint in addition to the parsley.)
Seems like the chicken would benefit from a pinch of cayenne.
But what the hell, I’ll jump on the bandwagon.
I’ll try it this week just as written to judge the original on it’s own merit.
This recipe is good as is but it just begs to be messed with, as some have already suggested. So go on and play with your food. Or not. Come back and let us know how it worked out for you.
I’ve made a variation of this for some time. I make chicken stock, though, for the rice, and add green bell-peppers, red onion, peanuts and carrots. And I’ve never made sauce, just used straight yoghurt. It’s simple and good.
I served my portion with sambal oelek in addition to the white sauce. Or, heck, fry it with some chile peppers.
I didn’t read past the ingredients to the serving instructions :smack:
Now it sounds juuuuust right.
Just made it for the family. I left the yogurt sauce off of the young kids’ plates, but everyone ate it up and went back for more. I really thought it was a very satisfying dish, and I will definitely be making it again.
I might try the OPs recipe at some point, but in the meantime, here’s a very simple and easy lemon and garlic chicken thighs recipe that I have been finding just absurdly delicious, if I’m allowed to say that without getting picked on.
We’re having fantasy football draft at my house tonight and I made the halal chicken for everyone (as written in the recipe). It was inhaled. Really good, comfort food. I can see this being a regular this winter.
I thought this thread was going to be about a Curb Your Enthusiasm episode.
I made it tonight, though I used bone-in chicken thighs. The chicken was extremely good. Nice, crisp edges. The rice was also really good. I didn’t try the sauce, though. I tried a different sauce and didn’t like it.
We’ll have to try this one day. We’ve been wanting to try other things with chicken and have some leg quarters in the freezer.
My husband makes a chicken thigh dish that is also really delicious and I intensely dislike chicken thighs. This is the one time someone could say to me, “you don’t like chicken thighs? Oh, but you haven’t tried mine!” and be right.
He takes bone-in, skinless thighs and browns them in a Dutch oven. Adds some honey and cloves, and he must add broth or something, and braised it for a couple of hours. That’s it. The meat takes on this lovely teak color and it falls off the bone. Both of my picky-ass children love it, too.
It’s simple but crazy good, in a totally non-hipster, not pathetic, “hey, just talking about food” kind of way.