5 from 22 votes
Halal Cart Chicken and Rice
Halal Cart Chicken and Rice features marinated boneless chicken thighs cooked until caramelized, served with savory yellow basmati rice spiced with turmeric and cumin. The dish includes a tangy white sauce made from mayonnaise, yogurt, and garlic, plus a fresh romaine and tomato salad. This combination balances rich, spiced meat with bright, creamy, and crisp accompaniments, making it a wholesome meal that you can prepare ahead and enjoy for several days.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Calories:
586 kcal
Course:
Main Course
Cuisine:
Mediterranean, Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 586
% 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.