Halal Cart Chicken and Rice Recipe

Jump To Recipe
Avatar Author's default profile picture
Audrey December 2, 2020

How To Make Halal Cart Chicken and Rice

This halal cart chicken is a simple copycat version of a New York street food made with spiced chicken and served with turmeric rice and spicy yogurt sauce.

Preparation: 20 minutes
Cooking: 35 minutes
Additional Time: 3 hours 20 minutes
Total: 4 hours 15 minutes

Serves:

Ingredients

For the chicken:

  • ¼cuplight olive oil
  • 2tbsplemon juice
  • tbspgarlic,coarsely chopped
  • 1tbspfresh oregano,chopped
  • ½tspground coriander
  • kosher salt and ground black pepper,to taste
  • 2lbsboneless chicken thighs,trimmed of excess fat

For the yogurt sauce:

  • 1cupGreek yogurt
  • 1tbspsriracha sauce,or more to taste
  • 2garlic cloves,minced

For the rice:

  • 2tbspunsalted butter
  • ½tspground turmeric
  • ¼tspground cumin
  • cupslong-grain rice
  • cupschicken broth

Instructions

  1. Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.

  2. Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.

  3. Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.

  4. Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels.

  5. Cook skin-side down until well browned for 4 to 5 minutes. Flip and cook until no longer pink in the center for 4 to 5 minutes more.

  6. Let the chicken cool for 5 to 10 minutes, then chop into chunks.

  7. 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.

  8. Cook, stirring frequently until toasted for about 4 minutes. Pour in chicken broth and season with salt and pepper.

  9. Bring to a boil. Reduce heat, cover, and cook until the broth is absorbed for about 15 minutes.

  10. Remove Dutch oven from the heat and let stand, covered for 15 minutes.

  11. Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

Nutrition

  • Calories: 2353.46kcal
  • Fat: 241.46g
  • Saturated Fat: 38.33g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 167.17g
  • Polyunsaturated Fat: 27.09g
  • Carbohydrates: 28.03g
  • Fiber: 2.52g
  • Sugar: 2.45g
  • Protein: 25.75g
  • Cholesterol: 125.35mg
  • Sodium: 1084.53mg
  • Calcium: 96.80mg
  • Potassium: 481.33mg
  • Iron: 5.94mg
  • Vitamin A: 53.00µg
  • Vitamin C: 2.73mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Stir Fry Recipes

Stir Fry

Pineapple Chicken

Infuse some Asian and tropical flavors into your stir-fry with…
Total 30 mins
Dip, Sauce & Condiment

Stir Fry Sauce

Enhance any stir fry dish by making this thick and…
Total 10 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to