The food blog Serious Eats is one I visit daily and I often come away with a new inspiration. This chicken recipe was inspired by the recipe for Halal Cart-Style Chicken and Rice with White Sauce. Of course, I made some changes, both to reduce the FODMAP load and to make it quicker to prepare. The 3 sauces I refer to are Magic Sauce, White Sauce, and any hot sauce you want to use as a garnish. The original recipe uses harissa, my choice is sriracha. If the little bit of lactose that is present in yogurt is a problem for you, try thinning out the mayo with some olive oil instead.
1/2 cup Magic Sauce
4 skinless, boneless chicken thighs, cut into bite size pieces
olive oil for saute
1 cup brown jasmine (or other) brown rice
1 3/4 cup water or chicken broth
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 tablespoon clarified butter or ghee.
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
1/4 cup minced scallion greens
Kosher salt and freshly ground black pepper
chopped fresh herbs
sriracha or other hot sauce
Combine the Magic Sauce and chicken; marinate for 1-4 hours. Combine all of the rice ingredients and cook the rice according to package directions. Fluff with a fork and set aside. While the rice is cooking, combine white sauce ingredients, season generously with salt and pepper, and set aside. Combine the lettuce, herbs, cucumber and scallion greens and set aside. To cook the chicken, heat the olive oil in a heavy metal pan until it is hot. Dump in the chicken and marinade and cook on high until the chicken is thoroughly done and browned a bit. To serve, put some salad on one side of the plate and some rice on the other. Top with hot chicken and then spoon some sauce over all. Garnish with hot sauce if desired.