"Halal" Chicken and Cauliflower Rice

Every night when I step off the subway I'm confronted with the most delicious smelling halal cart that ever did exist. I don't know if there's something special about their food or if it's the fact that I'm starving and can't wait to go home to eat, but I drool the entire 5 block walk home, wishing I had some chicken and white sauce in hand.

Of course, Serious Eats comes to the rescue, encouraging me to make a homemade version of my own. With a few tweaks, I made it deliciously low carb too.

And, I have to say, this is one of the best chicken marinades I've ever had. I want to rub a whole chicken with it.

Adapted from Serious Eats

"Halal" Chicken and Cauliflower Rice (serves 2)

• For the chicken
  • 2 bone in, skin on chicken thighs
  • 2 T lemon juice
  • 1 t dried oregano
  • 1 t ground coriander
  • 2 cloves garlic, crushed
  • 2 T olive oil
• For the cauliflower rice
  • 2 cups cauliflower, riced
  • 1 T butter
  • 1 t turmeric
  • 1 t cumin
  • Salt and pepper
• For the white sauce
  • 2 T mayonnaise
  • 2 T sour cream
  • 1 t lemon juice
  • 2 T white vinegar
  • Salt and pepper

Mix together all of the chicken marinade ingredients. Put half into a medium sized bowl, add the chicken, and rub the marinade all over. Set aside.

Preheat oven to 400*

Next make the sauce by mixing all ingredients together. Set aside.

When the oven is preheated, put the chicken into an oven proof dish and bake for 30 minutes, or until cooked through and the skin is crispy.

While the chicken is baking, make the cauliflower. Melt the butter in a nonstick pan. Add the turmeric and cumin and cook until fragrant, about 1 minute. Add the cauliflower, salt and pepper and stir until the cauliflower is thoroughly coated with the butter and spices. Let cook until the cauliflower is soft.

Remove chicken from the oven when done. Divide the cauliflower between two plates, serve with 1 thigh and half of the white sauce.