HALAL CART-STYLE CHICKEN AND RICE WITH WHITE YOGURT SAUCE
Although this recipe does take some time to prepare, it is well worth the effort! Much of the prep for this Halal Cart-Style Chicken and Rice with White Yogurt Sauce can be done a day ahead of time, including cooking the rice and making the sauce - so when you are ready to eat, all you'll need to do is grill the chicken, reheat the rice, and assemble your plate.
Provided by Martha
Time 10h15m
Number Of Ingredients 30
Steps:
- Remove all visible fat from thighs and cut into one-inch pieces.
- In a large bowl, mix all marinade ingredients and add chicken and stir with a wooden spoon or tongs to make sure all pieces are covered.
- Spoon into a gallon zip lock bag and marinate overnight up to 24 hours.
- The sauce can be made ahead and refrigerated.
- Grate the cucumbers on the large holes on a box grater and squeeze out all liquid and discard the liquid. You should be left with ½ cup of cuccumber. Add this to a food processor along with all other sauce ingredients and blend until the cucumber pieces are finely incorporated into the sauce. Refrigerate until needed.
- If you are following our Harissa recipe, make that now or use store bought.
- The following day, about 45 minutes before serving, cook the rice and chicken.
- In a medium sauce pan with a tight-fitting lid, add olive oil and heat to medium heat. Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute then carefully add stock. (Mixture will bubble up so be careful). Bring to a boil, cover and lower heat to low and cook for 12 minutes. Remove from heat and let sit covered for five minutes then fluff with a fork.
- While rice is cooking, in a large heavy bottomed skillet with high sides, heat one tablespoon of oil over high heat. Remove marinating chicken to a bowl to make it easier to use and cook one quarter of the chicken by placing one piece at a time into the hot oil and cook for a minute or two on each side, keeping marinade stuck onto the chicken (do not rinse off). Do not crowd pan or they will steam and not brown.
- As each batch is done, start another batch with additional oil and chicken until all of the chicken is cooked. I had to stop half way through to wipe the pan clean of burned bits.
- To serve, in a traditional aluminum to-go container or on a dinner plate, partition cooked chicken, cooked rice, lettuce and tomato and pita bread. Drizzle the white sauce over the chicken, lettuce and tomato and drizzle the Harissa over the chicken and the rice.
HALAL CART-STYLE WHITE SAUCE
This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.
Provided by Rhoda Boone
Categories Sauce Yogurt Mayonnaise Vinegar Dill Garlic
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
- Do Ahead
- Sauce can be made 5 days ahead. Store in an airtight container and chill.
HALAL CART CHICKEN AND RICE
Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat of NYC street food.
Provided by duckman
Categories Main Dish Recipes Bowls
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
- Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
- Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
- Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
- Let chicken for 5 to 10 minutes, then chop into chunks.
- 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 Dutch oven from the heat and let stand, covered, for 15 minutes.
- Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
Nutrition Facts : Calories 410 calories, Carbohydrate 30.3 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 576.8 mg, Sugar 1.5 g
HALAL CART WHITE SAUCE
One of the things that makes halal cart food so delicious is the white sauce drizzled generously on top. It's a combination of yogurt, mayonnaise, vinegar and sugar, mixed together with some garlic until the flavors are fully combined. You can make a big batch and keep it in the fridge for a few days. Yogurt can vary in consistency, so if your white sauce is too thick, simply thin it out by adding a bit of water, one teaspoon at a time.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the yogurt and mayonnaise in a bowl. Add the vinegar, sugar, garlic and 1/2 teaspoon salt and stir to combine. If the sauce is too thick, add some water 1 teaspoon at a time. Store in a jar or squeeze bottle in the refrigerator for up to 5 days.
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- Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade with kosher salt and black pepper, to taste.
- Place the chicken in a 1-gallon Ziploc bag and add ½ of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.*
- Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast-iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165 degrees on an instant-read thermometer, about 6 minutes longer.
- Transfer the chicken to a cutting board and let cool for 5 minutes. Using a chef’s knife, roughly chop the chicken into ½- to ¼-inch chunks. Transfer to a medium-sized bowl, add the remaining marinade, cover loosely with plastic wrap, and refrigerate while you cook the rice and prepare the sauce.
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