Halal Cart Chicken and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Halal Cart Chicken and Rice
Description
Halal Cart Chicken and Rice combines juicy chicken thighs marinated in lemon juice, olive oil, garlic, and warm spices like paprika, coriander, and cumin. After marinating, the chicken is seared to develop a flavorful, caramelized crust. The accompanying yellow rice is prepared by sautéing onions and cooking basmati rice with turmeric and cumin, providing an aromatic and colorful base. A distinctive white sauce made with mayonnaise, yogurt, garlic, vinegar, and sugar adds a creamy, tangy element that complements the spices and grilled chicken.
The fresh salad of chopped romaine lettuce and Roma tomatoes provides crispness and brightness, balancing the rich components. The chicken’s caramelized edges add depth in flavor and texture, contrasting nicely with the tender rice and crisp salad.
Leftovers store well in the refrigerator for up to three days and can be reheated either in a microwave or a pan, making this dish practical for meal planning. Boneless skinless chicken breast is an alternative to thighs if preferred, and the dish components can be prepared up to a day in advance. This recipe captures the essence of a classic New York style halal plate with carefully layered flavors and textures.
Ingredients
Chicken
- 2 lbs chicken thigh boneless, skinless
- 1 lemon juice of
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 1/2 tsp paprika
- 1 tsp Coriander
- 1 tsp cumin
- 1/2 tsp allspice
- kosher salt
Yellow Rice
- 1 tbsp olive oil
- 1 small onion chopped
- 1 1/2 cup basmati rice rinsed
- 1/2 tsp Turmeric
- 1/2 tsp cumin
- kosher salt
White Sauce
- 1/2 cup mayonnaise
- 1/3 cup yogurt whole milk
- 1 clove garlic minced
- 1 tsp vinegar
- 1/2 tsp granulated sugar
- kosher salt
Salad
- 1 head romaine lettuce chopped
- 2 Roma tomato chopped
Instructions
Chicken
- Cut the chicken thighs into bite size pieces and place them in a bowl. Add the lemon juice, olive oil, garlic, paprika, coriander and cumin. Season with 1 teaspoon kosher salt.
- Toss the chicken to make sure all pieces are coated with the marinade. Cover with a plastic wrap and marinate for at least 1 hour up to 6 hours in the fridge.
- Once you're ready to cook, heat a cast iron skillet over medium high heat and sear the chicken for about 5 to 8 minutes, until it's fully cooked. The chicken pieces will have caramelized edges which adds a lot of flavor.
Yellow Rice
- While the chicken is marinating, make the yellow rice. Heat the olive oil in a pan over medium high heat. Saute the onion for 5 minutes until translucent. Add in the rinsed rice followed by the turmeric, cumin and 1 teaspoon kosher salt.
- Add in 3 cups of water and bring it to a simmer. Lower the heat to medium and cover with a lid. Cook for 20 minutes until the rice is tender. Turn the heat off, let it sit for 10 minutes then uncover and fluff the rice using a fork.
White sauce
- In a small bowl mix the mayonnaise with the yogurt, garlic, vinegar, sugar and 1/2 teaspoon kosher salt. Set aside until you're ready to assemble.
Assemble
- Divide the lettuce and tomatoes among the plates. Add some yellow rice to each plate and top it with the seared halal cart chicken. Finish with a generous drizzle of the white sauce. Serve immediately.
Notes
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat thoroughly in the microwave or in a pan over medium heat for about 15 minutes.
- Boneless skinless chicken breast can be used instead of chicken thighs if desired.
- You can marinate the chicken, cook the yellow rice, and prepare the white sauce up to a day ahead for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 274mg | 11% |
| Potassium | 832mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 9580IU | 192% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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