This copycat chicken cart recipe of the ubiquitous NYC street food features boldly spiced chicken served with fragrant turmeric rice and a spicy yogurt sauce.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
410 Calories
Recipe Instructions
Step 1
Preheat a skillet over medium-high heat.
Step 2
Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
Step 3
Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
Step 4
Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.
Step 5
Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Let chicken rest for 5 to 10 minutes, then chop into chunks.
Step 7
Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
Step 8
Remove Dutch oven from heat and let stand, covered, for 15 minutes.
Step 9
Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
Ingredients
2 tablespoons lemon juice
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 cup Greek yogurt
kosher salt and ground black pepper to taste
1 tablespoon sriracha sauce, or more to taste
2 pounds boneless chicken thighs, trimmed of excess fat
