Restaurant Depot Halal Meat Prices Recipes

HALAL CART CHICKEN

Halal Cart Chicken image

If you've been to New York City, you've definitely come across food carts selling "chicken over rice." These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/3 cup fresh lemon juice (about 2 lemons)
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds halal boneless, skinless chicken thighs, cut into 1-inch pieces
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving

Steps:

Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

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