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Halal Cart Chicken and Rice

4

255 min

Halal Cart Chicken and Rice

Halal Cart Chicken and Rice Photo 1

Time

255 min

Serving

8 persons

Calories

410

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat recipe of NYC street food.

Ingredients

  • light olive oil: 0.25 cup
  • lemon juice: 2 Tbsp
  • ½ tablespoons coarsely chopped garlic: 1 piece
  • fresh oregano: 1 Tbsp (chopped)
  • ground coriander: 0.5 tsp
  • kosher salt and ground black pepper: (to taste)
  • boneless chicken thighs, trimmed of excess fat: 2 pound
  • Greek yogurt: 1 cup
  • sriracha sauce: 1 Tbsp (to taste)
  • garlic: 2 clove (minced)
  • unsalted butter: 2 Tbsp
  • ground turmeric: 0.5 tsp
  • ground cumin: 0.25 tsp
  • ½ cups long-grain rice: 1 piece
  • ½ cups chicken broth: 2 piece

Metric Conversion

Stages of cooking

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  1. Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
    Halal Cart Chicken and Rice Photo 2
  2. Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
    Halal Cart Chicken and Rice Photo 3
  3. Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.
    Halal Cart Chicken and Rice Photo 4
  4. Preheat a skillet over medium-high heat.
    Halal Cart Chicken and Rice Photo 5
  5. Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    Halal Cart Chicken and Rice Photo 6
  6. Let chicken rest for 5 to 10 minutes, then chop into chunks.
    Halal Cart Chicken and Rice Photo 7
  7. Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
    Halal Cart Chicken and Rice Photo 8
  8. Remove Dutch oven from heat and let stand, covered, for 15 minutes.
    Halal Cart Chicken and Rice Photo 9
  9. Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
    Halal Cart Chicken and Rice Photo 10

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