Halal-Cart Style Chicken with Rice

This is a perfect recipe to share since I am currently without an oven and you can make all of this with just the stove. In fact, I am making it again because of this. If you’re wondering about the sauce, we were able to enjoy it as a family since I used a dairy-free alternative for part of it, and you don’t even notice it mixed with the other ingredients.

Besides dealing with no oven, I am also dealing with an HVAC situation and an awful cold which is bringing back anxiety from my fridge drama (so much so that I slipped and said “fridge guy” when I meant “oven guy”).

Directions for Halal-Cart Style Chicken with Rice

Slightly adapted from Serious Eats

  • For the chicken:
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander seed
  • 2 Tablespoons chopped garlic
  • 1/4 cup light olive oil
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 Tablespoon canola oil

In a food processor: puree the lemon juice, oregano, coriander, garlic, and olive oil until smooth. Add some kosher salt and black pepper. Put the chicken in a large zippered bag and add half of the marinade. Turn the chicken to coat all sides, then seal the bag and marinate for between 1-3 hours.

When ready, remove the chicken from the bag and pat it dry with a paper towel. Season with more salt and pepper, especially pepper. Heat the oil in a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat until it starts to smoke. Add the chicken to the skillet, letting it brown on the first side for about 4 minutes, then flipping them and cooking over medium heat until the chicken is cooked through (about 6 minutes). Transfer the chicken to a cutting board and allow to cool for 5 minutes before chopping it into 1/2 inch chunks.

When the rice is nearly done resting, toss the chicken back into the skillet and cook with the remaining marinade and warm it up, then serve with the rice and sauce.

Rice

  • 2 Tablespoons butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1.5 cups Basmati rice
  • 2.5 cups chicken broth
  • Kosher salt
  • Ground black pepper

Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin, cooking for 1 minute. Add the rice and stir, cooking for about 2-4 minutes until it is lightly toasted. Add the chicken broth and add some salt and pepper to taste. Bring to a boil over high heat. Cover and reduce the heat to cook at a simmer for 15 minutes without disturbing. Remove from the heat and leave it covered to absorb the liquid completely for another 15 minutes.

Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt (I used a dairy-free cream cheese)
  • 1 Tablespoon sugar
  • 2 Tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup chopped cilantro
  • 2 teaspoons black pepper
  • Kosher salt and freshly ground black pepper

In a bowl, whisk to combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, cilantro, and black pepper. Season to taste with salt.

 

Directions for Halal-Cart Style Chicken with Rice (without pictures)

Slightly adapted from Serious Eats

  • For the chicken:
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander seed
  • 2 Tablespoons chopped garlic
  • 1/4 cup light olive oil
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 Tablespoon canola oil

In a food processor: puree the lemon juice, oregano, coriander, garlic, and olive oil until smooth. Add some kosher salt and black pepper. Put the chicken in a large zippered bag and add half of the marinade. Turn the chicken to coat all sides, then seal the bag and marinate for between 1-3 hours.

When ready, remove the chicken from the bag and pat it dry with a paper towel. Season with more salt and pepper, especially pepper. Heat the oil in a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat until it starts to smoke. Add the chicken to the skillet, letting it brown on the first side for about 4 minutes, then flipping them and cooking over medium heat until the chicken is cooked through (about 6 minutes). Transfer the chicken to a cutting board and allow to cool for 5 minutes before chopping it into 1/2 inch chunks.

When the rice is nearly done resting, toss the chicken back into the skillet and cook with the remaining marinade and warm it up, then serve with the rice and sauce.

Rice

  • 2 Tablespoons butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1.5 cups Basmati rice
  • 2.5 cups chicken broth
  • Kosher salt
  • Ground black pepper

Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin, cooking for 1 minute. Add the rice and stir, cooking for about 2-4 minutes until it is lightly toasted. Add the chicken broth and add some salt and pepper to taste. Bring to a boil over high heat. Cover and reduce the heat to cook at a simmer for 15 minutes without disturbing. Remove from the heat and leave it covered to absorb the liquid completely for another 15 minutes.

Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt (I used a dairy-free cream cheese)
  • 1 Tablespoon sugar
  • 2 Tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup chopped cilantro
  • 2 teaspoons black pepper
  • Kosher salt and freshly ground black pepper

In a bowl, whisk to combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, cilantro, and black pepper. Season to taste with salt.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.