Halal Cart Chicken and Rice

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

Ingredients

• 2 tablespoons lemon juice
• ¼ cup light olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• 2 ½ cups chicken broth
• ½ teaspoon ground coriander
• 1 cup Greek yogurt
• kosher salt and ground black pepper to taste
• 1 tablespoon sriracha sauce, or more to taste
• 1 ½ cups long-grain rice
• 1 ½ tablespoons coarsely chopped garlic
• 2 pounds boneless chicken thighs, trimmed of excess fat

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.