Halal Cart Chicken and Rice

Halal Cart Chicken is boldy spiced and served with fragrant Turmeric Rice and spicy yogurt sauce. The perfect copycat of NY cart food.

Yield: 6 servings

For the Chicken:
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander
  • 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 extra long-grain or Basmati rice
  • 2 1/2 cups chicken broth
  • Kosher salt and freshly ground black pepper

For the Sauce:
  • 1 cup Greek yogurt
  • 1-2 tablespoons Sriracha sauce
  • 2 cloves garlic , minced
  • salt and pepper to taste

  1. To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
  2. Season to taste with kosher salt and black pepper.
  3. Place the chicken in a ziploc bag.
  4. Marinade for 3-4 hours.
  5. Take out of the bag and pat dry with paper towels.
  6. Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
  7. Turn over and cook for another 4-5 minutes until cooked completely through.
  8. Let the chicken cool for 5-10 minutes, then chop into rough chunks.
  9. For the rice: Melt the butter over medium heat in a large Dutch oven then add the spices and cook until you can smell them, stirring into the butter.
  10. Add the rice and stir to coat.
  11. Cook, stirring frequently for 4 minutes until the rice is toasted.
  12. Add the chicken broth and season to taste with salt and pepper.
  13. Bring mixture to a boil.
  14. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
  15. Remove from the heat and rest without opening the lid for 15 minutes.
  16. To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.
  17. Note from Kenji: "Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook."

For full information kindly visit dinnerthendessert.com.

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