New York cart-style chicken and rice recipe | WW TASTE

Ingredients

• 4 T lemon juice
• 2 T fresh oregano, chopped
• 3 T garlic, finely chopped
• 1 t ground cumin
• 1 t ground coriander
• 1 t smoked paprika
• ¾ cup olive oil
• sea salt and freshly ground black pepper, to taste
• 800 g free-range boneless skinless chicken thigh fillets, cut into bite size pieces
• 2 T canola oil
• For the rice:
• 2 T butter
• ¼ t ground cumin
• ½ t ground turmeric
• 285 g basmati rice
• 2½ cups chicken stock
• For the white sauce, mix:
• 2 T mayonnaise
• 1 cup plain double-cream yoghurt
• 2 T vinegar
• 1½ T lemon juice
• 1 T sugar
• ¼ cup parsley, chopped
• For serving:
• 1 head iceberg or Crunchita lettuce, shredded (or any leaves of your choice)
• 4 salad tomatoes, chopped
• harissa-style hot sauce (or any other chilli sauce), optional