Halal Cart Chicken and Rice
Description
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.
Ingredients
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1/4 cup light olive oil
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2 tablespoons lemon juice
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1 1/2 tablespoons coarsely chopped garlic
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1 tablespoon chopped fresh oregano
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1/2 teaspoon ground coriander
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kosher salt and ground black pepper to taste
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2 pounds boneless chicken thighs, trimmed of excess fat
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1 cup Greek yogurt
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1 tablespoon sriracha sauce, or more to taste
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2 cloves garlic, minced
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2 tablespoons unsalted butter
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cumin
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1 1/2 cups long-grain rice
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2 1/2 cups chicken broth
Directions
1
Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender. Blend until marinade is smooth; season with salt and pepper. Place chicken thighs in a resealable plastic bag; pour in marinade and seal the bag. Refrigerate for 3 to 4 hours.
2
Make yogurt sauce: Whisk together yogurt, sriracha sauce, and garlic in a small bowl. Season with salt and pepper. Refrigerate for 1 hour.
3
Heat a large skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels; discard excess marinade. 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). Remove chicken to a plate to rest for 5 to 10 minutes, then chop into chunks.
4
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. Remove the pot from heat and let stand, covered, for 15 minutes.
5
Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.