Halal Cart Chicken and Rice (Copycat)
User Reviews
4.8
108 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
669 kcal
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Course
Main Course
-
Cuisine
Middle Eastern
Halal Cart Chicken and Rice (Copycat)
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Halal Cart Chicken is boldly spiced and served with fragrant Turmeric Rice and spicy yogurt sauce. The perfect copycat of NY cart food.
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Ingredients
For the Chicken:
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground coriander
- 3 cloves garlic , roughly chopped (about 1 1/2 tablespoons)
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon course ground black pepper
- 2 pounds chicken thighs , boneless, skinless, trimmed of excess fat (6 to 8 thighs)
- 1 tablespoon vegetable oil
For the Rice:
- 2 tablespoons unsalted butter
- 1/2 teaspoon Turmeric
- 1/4 teaspoon ground cumin
- 1 1/2 cups basmati rice , or extra long-grain rice
- 2 1/2 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon course ground black pepper
For the Sauce:
- 1 cup Greek yogurt
- 1-2 tablespoons Sriracha sauce
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper
Instructions
- To marinade the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth.
- Season to taste with Kosher salt and course ground black pepper.
- Place the chicken in an airtight bag.
- Marinade for 3-4 hours.
- Take chicken out of the bag and pat dry with paper towels.
- Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned.
- Turn over and cook for another 4-5 minutes until cooked completely through.
- Let the chicken cool for 5-10 minutes, then chop into rough chunks.
- 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.
- Add the rice and stir to coat.
- Cook, stirring frequently for 4 minutes until the rice is toasted.
- Add the chicken broth and season to taste with salt and pepper.
- Bring mixture to a boil.
- Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
- Remove from the heat and rest without opening the lid for 15 minutes.
- To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge.
Notes
- Adapted from Kenji Alt's Halal Chicken on Serious Eats.
- Halal Chicken
Nutrition Information
Show Details
Calories
669kcal
(33%)
Carbohydrates
41g
(14%)
Protein
32g
(64%)
Fat
41g
(63%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
19g
Trans Fat
0.3g
Cholesterol
162mg
(54%)
Sodium
1522mg
(63%)
Potassium
475mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
262IU
(5%)
Vitamin C
4mg
(4%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 41g | 14% |
| Protein | 32g | 64% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 162mg | 54% |
| Sodium | 1522mg | 63% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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