White Sauce

1 cup Mayo
2 tbls Fresh lemon Juice
1/4 Tsp ground caraway, sumac, cardamon, tumeric
Black Pepper to taste

1. whisk mayo and lemon juice until smooth

2. add spices and mix

3. fridge

Chicken

2lb chicken thighs
1 tbls fresh oregano
½ tsp ground corriander
3 garlic cloves rough chop
¼ cup light olive oil
Salt & Pepper (taste)
1 tbls veg/canola oil (for cooking)

1. Add spices and oil to blender and blend til smooth

2. marinade chicken 1-4 hours in fridge

3. cook chicken, rest, cut into bite size pieces
   

Rice (will stain)

2tbls unsalted butter
1tsp tumeric
¼ tsp ground cumin
1 ½ cups basmati rice
2 ½ cups low sodium chicken broth
Salt & Pepper (taste)

1. Melt butter in dutch oven on medium, add spices and bloom for 1 min

2. add rice, toast for 4 mins (lightly toasted)

3. add broth, raise heat to high and bring to boil then drop to simmer. Cover and cook 15 mins without disturbing. Remove from heat and rest (to absorb liquid) about 15 mins