Description
This Halal cart-style chicken and rice with creamy white sauce is inspired by the famous New York street food. Juicy marinated chicken thighs are served over fragrant turmeric rice with crisp lettuce, fresh tomato, warm pita, and a drizzle of tangy white sauce and hot sauce.
Ingredients
Scale
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground coriander seed
- 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
- 1/4 cup light olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
- 1 tablespoon vegetable or canola oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1 1/2 cups long-grain or Basmati rice
- 2 1/2 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- 1 head iceberg lettuce, shredded
- 1 large tomato, cut into wedges
- Pocketless pita bread, brushed in butter, toasted, and cut into 1 × 3-inch strips
- Harissa-style hot sauce, for serving
Instructions
- In a blender or food processor, combine lemon juice, oregano, coriander, garlic, olive oil, salt, and pepper. Blend until smooth. Add chicken thighs to a bowl or bag, coat with marinade, and refrigerate for at least 1 hour (up to overnight).
- Heat vegetable oil in a skillet over medium-high heat. Cook chicken thighs until browned and cooked through, about 4-5 minutes per side. Remove from pan, rest 5 minutes, then chop into bite-sized pieces.
- For the rice, melt butter in a saucepan over medium heat. Add turmeric and cumin, cooking until fragrant, about 1 minute. Stir in rice and cook 2 minutes. Add chicken broth, season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Fluff with a fork.
- For the white sauce, whisk together mayonnaise, Greek yogurt, sugar, vinegar, lemon juice, parsley, salt, and pepper until smooth. Chill until ready to serve.
- Assemble plates with a bed of turmeric rice, chopped chicken, shredded lettuce, tomato wedges, and pita strips. Drizzle generously with white sauce and a little hot sauce to taste.
Notes
- Marinating the chicken overnight yields the best flavor.
- Use basmati rice for the signature fluffy, fragrant texture.
- Adjust the hot sauce to your spice preference.
- White sauce keeps well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 plate (chicken, rice, veggies, pita, sauce)
- Calories: 680
- Sugar: 7g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 130mg
Keywords: halal cart chicken and rice, New York street food, halal white sauce, chicken over rice, halal copycat recipe