Halal Cart Chicken Over Rice
The best meat on the street!
Ingredients
For the chicken
- 2 tablespoons fresh lemon juice
- 1 tablespoon oregano
- 1/2 teaspoon ground coriander
- 3 cloves garlic
- 1/4 cup olive oil
- salt and pepper
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon canola oil
For the rice
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1 1/2 cups Basmati rice
- 2 1/2 cups chicken broth
- salt and pepper
For the sauce
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1/4 cup finely chopped fresh parsley
- salt and pepper
To serve
- 1 head iceberg lettuce
- 1 tomato
- pita bread
- Harissa style hot sauce
Instructions
For the chicken
- Prepare the marinade by blending lemon juice, oregano, coriander, garlic, olive oil, salt, and black pepper in a blender until smooth. Place the chicken in a zip-lock bag and add half of the marinade. Marinate in the refrigerator for 1-4 hours, turning occasionally.
- Remove the chicken from the bag, pat it dry, and season with salt and pepper. Heat oil in a skillet and cook the chicken until lightly browned on both sides and cooked through.
- Roughly chop the chicken and mix it with the remaining marinade. Refrigerate while cooking rice and sauce.
For the rice
- In a Dutch oven, melt butter and add turmeric, cumin, and rice. Cook until lightly toasted, add chicken broth, and season to taste with salt and pepper. Cook covered until rice is tender.
For the sauce
- Prepare the white sauce by whisking mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, salt, and black pepper in a small bowl.
To serve
- Reheat the chicken in the skillet and serve on top of the rice. Top with the white sauce and hot sauce. Serve with lettuce, tomato, and toasted pita bread.