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The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel
far and wide.
A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)
I’ve hacked their recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.
-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)
A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)
INGREDIENTS:
FOR THE RICE2 tablespoons butter1/2 teaspoon ground turmeric1/4 teaspoon ground cumin1 1/2 cups long grain or Basmati rice2 1/2 cups chicken brothsalt and pepperFOR THE WHITE SAUCE1/2 cup mayonnaise1/2 cup Greek yogurt1 tablespoon sugar2 tablespoons white vinegar1 teaspoon lemon juice1/4 cup chopped fresh parsleysalt and pepperFOR THE TURKEY2 tablespoons butter1/2 onion, thinly sliced1/2 cup turkey drippings (or chicken broth)2 pounds cooked, leftover turkey, shreddedTO SERVE1/2 head iceberg lettuce, shredded1 large tomato, cut into wedges1/2 red onion, thinly slicedflatbread or pita bread, cut into wedgesHarissa-style hot sauce (or hot sauce of your choice, like Tabasco)
DIRECTIONS:
1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.
2. For the White Sauce, combine all the ingredients together.
3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.
4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.
5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.
http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html?inf_contact_key=5fcd6dd3d1754a96602dfe51e7cef7441f9e18256ae20d173d815c1eee1514ad
1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.
2. For the White Sauce, combine all the ingredients together.
3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.
4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.
5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.
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