Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper.

Ingredients
For the chicken:
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander seed
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable or canola oil
For the rice:
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper
For the sauce:
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
Kosher salt and freshly ground black pepper
To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
Directions
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.

This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever. Chicken thighs are less prone to drying out like chicken breast, guaranteeing tender and juicy results.
A combination of mayonnaise and Greek yogurt, plus seasonings, nail that classic halal-cart white sauce.
Iceberg lettuce and tomato may seem like strange additions, but they’re essential elements of this famous New York City street food.
Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city’s countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try this home version by Kenji, a spot-on rendition of the street food classic. Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice. Of course, it wouldn’t be halal-cart style without the ubiquitous (and none too fancy) salad of iceberg and tomatoes, and that mysterious sweet-sour-tangy white sauce that just has to be ladled all over the chicken and rice for true street-style authenticity.

Raw materials such as milk, yoghurt, eggs, corn, wheat flour, barley flour, rye flour, chickpea, lentil, cranberry, ready-made or sourdough, tarhana grass, spice mixtures, cream, vegetable mixes are available in different amounts and mixes in tarhanas produced in Anatolia. Despite these differences in its production, its basic raw material is yoghurt and wheat grain or flour.

If you happen to be in Adana, Kahramanmaraş and Antep regions, you will come across a type of tarhana, which is a mixture of yoghurt and boiled wheat, called “Top Tarhana, Squeezed Tarhana, Yumruk Tarhana” prepared in July and August. Tarhana produced in these regions is also called “white tarhana” due to its external appearance. As in some regions of the Aegean Region and Western Black Sea, a mixture of tomatoes, onions and peppers is not included in tarhana.
In Adana Pozantı and Mersin Silifke areas, while preparing tarhana, wheat, which is called as pounding, splitting or toothed, is boiled with a little salt and water. Some families use milk instead of chickpeas or water during boiling. When this boiled mixture reaches room temperature, it is mixed with the yoghurt taken from the oil, kneaded thoroughly and left outside to ferment for a night or two. Pieces of fermented tarhana dough are taken off and laid on the sheets and left to dry in the shade. The dried tarhana pellets are placed in cloth bags and stored in light and moisture-free conditions.

Millet flour

Flour made from millet (millet), known as the raw material of boza, can be preferred by those looking for gluten-free flour. Millet flour is rich in B vitamins, magnesium, calcium, potassium and protein. It adds a yellowish color and a sweet aroma to breads and doughs. However, if consumed too much, it can affect thyroid secretion and cause hypothyroidism.

Amarant flour

The amaranth flour, which was used by the Aztecs in their kitchens thousands of years ago, is the choice of those in search of healthy flour in recent years. It is produced from a plant known as “cockscomb”. Protein and fiber loaded amaranth flour is a very satisfying flour. It does not contain gluten. It can be used in almost every dough, pasta, and cookies. In order for bread and cakes to rise, it should be mixed with other flours. It can also be used alone in pan breads and doughs that you do not want to rise.

Buckwheat flour

Buckwheat is actually a plant from the sorrel family, even though it has the word wheat in its name. It contains high levels of protein, one of the important amino acids lysine, fiber, vitamin B1 and E and minerals. It does not contain gluten. Bran contains oleic acid, which is also found in olive oil, which is beneficial for heart and mental health. It gives good results in pastas and dough that you do not expect to swell too much. Since it will give a very saturated result in cakes, it may be necessary to mix it with a flour such as almond flour and lighten it.

You can use either boneless or bone-in, but definitely get skin on turkey breast. The skin will keep the breast from drying out and will self baste the meat while it slow cooks. Plus, the golden brown turkey skin you get after broiling is gorgeous.
Which crock pot to use?
Since we are a little family of two, we have the casserole crock, which holds 2.5 quarts. It’s so cute and perfectly-sized for a turkey breast roast!

Can I use an instant pot?
Yes! You can just use the slow cooker low mode and follow this recipe exactly the same, but you can even pressure cook and it’ll taste just as good!

To make this turkey in the Instant Pot, place the aromatics in the bottom of the insert and place the turkey on top. The turkey should be raised a little, if it isn’t, add the Instant Pot rack to lift it up. Add 1/2 cup no sodium chicken stock and cook on high pressure for 6 minutes per pound of turkey. Quick release when done and broil in a high oven for crispy skin, if desired.

Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.
Why didn’t my egg whites whip up? I’ve been beating them forever!
If your egg whites didn’t get fluffy it’s because there was oil or fat in your egg whites. Oil or fat is the enemy of whipping up meringues. Fat interferes with how the proteins in egg whites bond together to whip up. If you’re separating your egg whites by hand and there is fat on your hand, your whites might not whip up. If there is any oil or fat on your whisk or in your bowl, your egg whites won’t whip up.

How to make crock pot turkey breast
Compound butter. This is a fancy way of saying a flavored butter. Massage the butter into the skin and dot it all over the turkey breast.
Aromatics. Make a bed of arromatics (shallots, ginger, garlic) that will add extra flavor to the turkey and gravy.
Slow cook. Cook on low for 5 to 6 hours.

Finish in the oven. Give the turkey breast a brief blast in the oven to crisp up the skin. This is totally optional.

Make gravy. Use the drippings in the crock pot to make an insanely flavorful gravy.

Ingredients
You’ll need a turkey breast roast and some umami forward ingredients: butter, soy sauce, garlic powder, fresh garlic, ginger powder, fresh ginger, shallots, and chicken stock. A combination of fresh and powered ginger and garlic gives a double whammy – the powder is rubbed with soy sauce directly onto the turkey and the fresh is used to season the stock for the gravy.

How to make crock pot turkey breast?
Compound butter. This is a fancy way of saying a flavored butter. Massage the butter into the skin and dot it all over the turkey breast.
Aromatics. Make a bed of arromatics (shallots, ginger, garlic) that will add extra flavor to the turkey and gravy.
Slow cook. Cook on low for 5 to 6 hours.

Finish in the oven. Give the turkey breast a brief blast in the oven to crisp up the skin. This is totally optional.

Make gravy. Use the drippings in the crock pot to make an insanely flavorful gravy.

Ingredients
You’ll need a turkey breast roast and some umami forward ingredients: butter, soy sauce, garlic powder, fresh garlic, ginger powder, fresh ginger, shallots, and chicken stock. A combination of fresh and powered ginger and garlic gives a double whammy – the powder is rubbed with soy sauce directly onto the turkey and the fresh is used to season the stock for the gravy.

Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.
Why didn’t my egg whites whip up? I’ve been beating them forever!
If your egg whites didn’t get fluffy it’s because there was oil or fat in your egg whites. Oil or fat is the enemy of whipping up meringues. Fat interferes with how the proteins in egg whites bond together to whip up. If you’re separating your egg whites by hand and there is fat on your hand, your whites might not whip up. If there is any oil or fat on your whisk or in your bowl, your egg whites won’t whip up.

You can use either boneless or bone-in, but definitely get skin on turkey breast. The skin will keep the breast from drying out and will self baste the meat while it slow cooks. Plus, the golden brown turkey skin you get after broiling is gorgeous.
Which crock pot to use?
Since we are a little family of two, we have the casserole crock, which holds 2.5 quarts. It’s so cute and perfectly-sized for a turkey breast roast!

Can I use an instant pot?
Yes! You can just use the slow cooker low mode and follow this recipe exactly the same, but you can even pressure cook and it’ll taste just as good!

To make this turkey in the Instant Pot, place the aromatics in the bottom of the insert and place the turkey on top. The turkey should be raised a little, if it isn’t, add the Instant Pot rack to lift it up. Add 1/2 cup no sodium chicken stock and cook on high pressure for 6 minutes per pound of turkey. Quick release when done and broil in a high oven for crispy skin, if desired.

Millet flour

Flour made from millet (millet), known as the raw material of boza, can be preferred by those looking for gluten-free flour. Millet flour is rich in B vitamins, magnesium, calcium, potassium and protein. It adds a yellowish color and a sweet aroma to breads and doughs. However, if consumed too much, it can affect thyroid secretion and cause hypothyroidism.

Amarant flour

The amaranth flour, which was used by the Aztecs in their kitchens thousands of years ago, is the choice of those in search of healthy flour in recent years. It is produced from a plant known as “cockscomb”. Protein and fiber loaded amaranth flour is a very satisfying flour. It does not contain gluten. It can be used in almost every dough, pasta, and cookies. In order for bread and cakes to rise, it should be mixed with other flours. It can also be used alone in pan breads and doughs that you do not want to rise.

Buckwheat flour

Buckwheat is actually a plant from the sorrel family, even though it has the word wheat in its name. It contains high levels of protein, one of the important amino acids lysine, fiber, vitamin B1 and E and minerals. It does not contain gluten. Bran contains oleic acid, which is also found in olive oil, which is beneficial for heart and mental health. It gives good results in pastas and dough that you do not expect to swell too much. Since it will give a very saturated result in cakes, it may be necessary to mix it with a flour such as almond flour and lighten it.

Raw materials such as milk, yoghurt, eggs, corn, wheat flour, barley flour, rye flour, chickpea, lentil, cranberry, ready-made or sourdough, tarhana grass, spice mixtures, cream, vegetable mixes are available in different amounts and mixes in tarhanas produced in Anatolia. . Despite these differences in its production, its basic raw material is yoghurt and wheat grain or flour.

If you happen to be in Adana, Kahramanmaraş and Antep regions, you will come across a type of tarhana, which is a mixture of yoghurt and boiled wheat, called “Top Tarhana, Squeezed Tarhana, Yumruk Tarhana” prepared in July and August. Tarhana produced in these regions is also called “white tarhana” due to its external appearance. As in some regions of the Aegean Region and Western Black Sea, a mixture of tomatoes, onions and peppers is not included in tarhana.
In Adana Pozantı and Mersin Silifke areas, while preparing tarhana, wheat, which is called as pounding, splitting or toothed, is boiled with a little salt and water. Some families use milk instead of chickpeas or water during boiling. When this boiled mixture reaches room temperature, it is mixed with the yoghurt taken from the oil, kneaded thoroughly and left outside to ferment for a night or two. Pieces of fermented tarhana dough are taken off and laid on the sheets and left to dry in the shade. The dried tarhana pellets are placed in cloth bags and stored in light and moisture-free conditions.

There are dozens of alternatives today for those who do not want to use refined white flour.
Until recently there were only a few types of flour that we could use in place of refined white flour; whole wheat, oats, rye, in some cases rice and corn… However, the awareness of healthy nutrition that has increased in recent years has brought many new types of flour. There are also easy-to-find ones, and high-priced ones like chestnut and almond flour. What are the benefits among so many innovations; which do not contain gluten; Questions like which one to use, for what and how come to mind.

Siyez and Kavılca flour

We are very lucky, we can find flours produced from the ancestral wheat types Siyez and Kavılca more easily. Unlike white flour, and like whole wheat, they are both ground with germ and bran in them. For this reason, they are extremely rich and satisfying. Their protein content is higher than modern wheat. Since their glycemic index is low, they do not affect our blood sugar negatively. In addition, these flours have very low gluten rates. Bread made with flours produced from Siyez and Kavılca gives a delicious and satisfying result.