Halal Cart Chicken & Rice

Name: Halal Cart Chicken & Rice
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 4 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 800 g chicken thighs; marinade (lemon, oregano, coriander, cumin, garlic, oil); 400 g basmati rice; turmeric + cumin + butter + chicken stock; 1 white sauce (yogurt/mayo, vinegar, lemon, sugar, black pepper); iceberg lettuce, tomato, pita, hot sauce

New York's street-corner icon: turmeric-yellow rice, griddled marinated chicken, shredded lettuce and tomato, and a slick of tangy white sauce with a warning stripe of red hot sauce — a dish with no homeland, invented on Manhattan's curbs.

4 hr 40 min · Serves 4 · Easy

Recipe by Halal Gourmet Editorial Team

Ingredients

Chicken

800 gchicken thighs, halal-certified
marinade (lemon, oregano, coriander, cumin, garlic, oil)

Rice

400 gbasmati rice
turmeric + cumin + butter + chicken stock

Sauce

1 white sauce (yogurt/mayo, vinegar, lemon, sugar, black pepper)

Serve

iceberg lettuce, tomato, pita, hot sauce

Method

Start cooking mode

Time: Prep 240 min · Cook 40 min · 280 min total
Difficulty: easy

1
Marinate the chicken thighs in lemon, oregano, and warm spices for several hours.
240 min
2
Toast turmeric and cumin in butter, then cook basmati in seasoned stock until golden and fluffy.
25 min
3
Griddle the chicken hard until charred; chop into pieces on the flat-top.
15 min
4
Plate rice, chicken, lettuce, and tomato; drizzle white sauce and hot sauce; serve with pita.
5 min