2 lb. boneless, skinless chicken thighs (the kind in the bag work well)
For the Rice:
2 Tbsp. butter
½ tsp. turmeric
¼ tsp. cumin
1½ C. Basmati or Texmati rice
2½ C. chicken broth
Kosher salt and freshly ground black pepper
For the Sauce:
½ C. mayonnaise
½ C. Greek yogurt
1 Tbsp. sugar
2 Tbsp. white vinegar
1 tsp. lemon juice
¼ cup chopped fresh parsley
Salt and pepper to taste
Instructions
For the chicken, whisk together the lemon juice, oregano, coriander, cumin, garlic, olive oil, and salt and pepper. Place inside a crock pot and pour sauce over it. Cover and cook until chicken is done (4 hours on high, 6-8 hours on low).
For the rice, heat butter in a medium-sized saucepan over medium heat. Saute the rice for a couple minutes together with the tumeric and cumin, until it begins to brown slightly. Add the chicken broth, cover and reduce heat. Cook 20-25 minutes until liquid has been absorbed.
Serve with shredded lettuce, tomato wedges, and pita.
Recipe by Frugal Bites at http://frugalbites.com/halal-guys-chicken-and-rice-copycat-recipe/