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Halal Cart Chicken Over Rice

Halal Cart Chicken Over Rice
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Halal Cart Chicken Over Rice is a vibrant and flavorful dish inspired by the iconic New York street food experience. Featuring tender, juicy chicken marinated in a blend of Middle Eastern spices, served over fragrant saffron and turmeric-infused long-grain rice, and topped with crisp salad and creamy white and hot sauces. This recipe is quick to prepare, customizable to spice preferences and dietary needs, and packed with bold, well-balanced flavors that make it a satisfying meal for lunch or dinner.

Ingredients

Scale

Chicken Marinade

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 cup plain yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons lemon juice

Rice

  • 1.5 cups long-grain rice
  • 1 teaspoon turmeric powder
  • A pinch of saffron threads (optional)
  • 1 teaspoon salt
  • 3 cups water

Salad

  • 1 cup chopped lettuce
  • 1 cup sliced cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley

Sauces

  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced (for white sauce)
  • 1 teaspoon sugar (for white sauce)
  • Hot pepper sauce, to taste
  • Water, as needed (to thin hot sauce)
  • 1/2 teaspoon garlic powder (for hot sauce)

Instructions

  1. Prepare the Marinade: In a bowl, whisk together yogurt, minced garlic, grated ginger, cumin, coriander, turmeric, salt, pepper, and lemon juice until smooth and fragrant. This mixture will infuse the chicken with its signature deep and savory flavor with a subtle tang.
  2. Marinate the Chicken: Slice the chicken thighs into bite-sized pieces. Toss them in the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably overnight for maximum tenderness and flavor.
  3. Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rice, turmeric, saffron (if using), salt, and water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is fluffy and tender. Fluff with a fork before serving.
  4. Cook the Chicken: Heat a skillet over medium-high heat and add a little oil. Cook the marinated chicken pieces until golden brown and cooked through, about 6-8 minutes. Allow the pan to do the work to achieve those beautiful seared edges.
  5. Prepare the White and Hot Sauces: For the white sauce, whisk together mayonnaise, yogurt, lemon juice, minced garlic, and sugar until smooth. For the hot sauce, mix hot pepper sauce with a bit of water and garlic powder to taste, creating a spicy and flavorful topping.
  6. Assemble Your Halal Cart Chicken Over Rice: Plate a bed of vibrant turmeric and saffron-infused rice. Top with the juicy cooked chicken, then add chopped lettuce and cucumbers. Drizzle generously with white and hot sauces, and sprinkle with chopped cilantro and parsley. Serve immediately.

Notes

  • Marinate chicken overnight for maximum flavor and tenderness.
  • Use bone-in chicken thighs for juicier, more flavorful meat.
  • Always rinse the rice thoroughly to prevent clumping and ensure fluffiness.
  • Keep sauces separate until serving to preserve their freshness and texture.
  • Preheat your skillet well to achieve a delicious caramelized sear on the chicken.

Nutrition

Keywords: Halal Cart, Chicken Over Rice, New York Street Food, Middle Eastern, Spiced Chicken, Turmeric Rice, Saffron Rice, White Sauce, Hot Sauce, Gluten Free

Find it online: https://mydishez.com/halal-cart-chicken-over-rice/