Ingredients for the New York Chicken

2 Tbsp. lemon juice

1 Tbsp. chopped fresh oregano
2 garlic cloves, roughly chopped
2 Tbsp. light olive oil
kilo chicken thigh fillets
1 Tbsp. vegetable oil
Salt and pepper
Ingredients for the Persian Cauliflower Rice
1 Tbsp. unsalted butter
1/2 tsp. turmeric
1/8 tsp. ground cumin
1 1/2 cups cauliflower rice (2-3 small cauliflower heads)
Salt and Pepper
Ingredients for the Yogurt Sauce
1/2 cup mayonnaise
1/2 cup plain yogurt
1 Tbsp. lemon juice
2 clove garlic, crushed
1 Tbsp. chopped fresh parsley
Salt and pepper
Toppings
Iceberg lettuce, shredded
3 tomatoes, cut into wedges
Pita bread strips, toasted
Harissa-style hot sauce (optional)
Procedure for the Sauce
Combine the mayonnaise, yogurt, lemon juice, garlic, parsley and season with sal
t and pepper.
Whisk to combine.
Refrigerate.
Procedure for the New York Chicken
Combine the lemon juice, oregano, coriander, garlic, and olive oil in a bowl. Bl
end until smooth. Season the marinade to taste with kosher salt and black pepper
.
Place the chicken in a zipper lock bag and add the marinade. Marinate the chicke
n in the refrigerator for at least 1-4 hours.
Remove the chicken from the bag and pat it dry with paper towels.
Season with salt and pepper.
You may use a grill or pan-grill the chicken thigh fillet for about 4 minutes on
each side.
Transfer the chicken to a cutting board and allow to cool for 5 minutes.
Roughly chop the chicken into strips
Procedure for the Persian Cauliflower Rice
Remove the leaves and cut cauliflower into large florets.
Wash and drain in a colander or pat dry with a paper towel.
You can use a box grater or a food processor at this point. Pulse the cauliflowe
r florets in the food processor until it looks like rice morsels.
Melt the butter in a small saucepan and combine the spices: turmeric and cumin t
o release the oils. About 1 minute.
Mix in the cauliflower rice to the saucepan and watch it turn into a vibrant yello
w hue.
Cook until the morsels have softened but still al dente, about 2-3 minutes.
Season with salt and pepper.
Assembly
Lay the cauliflower rice on a large serving platter, top with chicken on the cen
ter, lay on the shredded iceberg lettuce, tomato wedges and pita chips.
Smother with the yogurt sauce and if you like it spicy, top with harissa-style h
ot sauce as well.