Name: Halal Cart Chicken and Rice (Copycat) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons lemon juice; 1 tablespoon chopped fresh oregano; 1/2 teaspoon ground coriander; 3 cloves garlic, roughly chopped (about 1 ½ tablespoons); 1/4 cup olive oil; 1 teaspoon Kosher salt; 1 teaspoon coarse ground black pepper; 2 pounds chicken thighs, boneless, skinless, trimmed of excess fat (6 to 8 thighs); 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 1/2 teaspoon turmeric; 1/4 teaspoon ground cumin; 1 1/2 cups Basmati rice, or extra long-grain rice; 2 1/2 cups chicken broth; 1 teaspoon Kosher salt; 1 teaspoon coarse ground black pepper; 1 cup Greek yogurt; 1-2 tablespoons Sriracha sauce; 2 cloves garlic, minced; 1/2 teaspoon Kosher salt; 1/2 teaspoon coarse ground black pepper

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Introduction

Halal Cart Chicken and Rice is a flavorful and satisfying dish inspired by the famous New York street food. Tender, marinated chicken pairs perfectly with spiced rice and a creamy, spicy yogurt sauce, making it a delicious, easy meal for any night.

The image shows a close-up of a dish layered inside a white rectangular container lined with parchment paper. The bottom layer is yellow rice mixed with small pieces of red tomatoes and some translucent bits, likely onions. On top of the rice sits a generous amount of golden-brown grilled chicken chunks with visible spices. Drizzled over the top is a light pink sauce, and small green herbs are scattered as garnish. A black plastic fork is partially buried in the rice near the front right corner. Behind the container is a white marbled surface with white napkins folded beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1/2 teaspoon ground coriander
3 cloves garlic, roughly chopped (about 1 ½ tablespoons)
1/4 cup olive oil
1 teaspoon Kosher salt
1 teaspoon coarse ground black pepper
2 pounds chicken thighs, boneless, skinless, trimmed of excess fat (6 to 8 thighs)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups Basmati rice or extra long-grain rice
2 1/2 cups chicken broth
1 teaspoon Kosher salt (for rice)
1 teaspoon coarse ground black pepper (for rice)
1 cup Greek yogurt
1-2 tablespoons Sriracha sauce
2 cloves garlic, minced
1/2 teaspoon Kosher salt (for sauce)
1/2 teaspoon coarse ground black pepper (for sauce)

Instructions

Step 1: In a blender, combine lemon juice, oregano, coriander, garlic, and olive oil until smooth. Season with 1 teaspoon Kosher salt and 1 teaspoon coarse ground black pepper. Place the chicken thighs in an airtight bag and pour in the marinade. Refrigerate and marinate for 3-4 hours.
Step 2: Remove the chicken from the bag and pat dry with paper towels. Heat vegetable oil in a pan over medium-high heat and cook the chicken skin side down for 4-5 minutes until well browned. Flip and cook another 4-5 minutes until fully cooked through. Let the chicken rest for 5-10 minutes, then chop into rough chunks.
Step 3: For the rice, melt butter in a large Dutch oven over medium heat. Add turmeric and cumin, stirring until fragrant. Add the rice and stir frequently for 4 minutes to toast it slightly.
Step 4: Pour in chicken broth and season with 1 teaspoon Kosher salt and 1 teaspoon coarse ground black pepper. Bring to a boil, then cover and reduce heat to a simmer. Cook undisturbed for 15 minutes. Remove from heat and let the rice rest, covered, for another 15 minutes.
Step 5: To make the sauce, mix Greek yogurt, Sriracha, minced garlic, 1/2 teaspoon Kosher salt, and 1/2 teaspoon coarse ground black pepper. Chill in the refrigerator for at least one hour before serving.
Step 6: Serve chopped chicken over the spiced rice, drizzled with the spicy yogurt sauce. Enjoy this homemade take on a classic Halal Cart favorite!

Tips & Variations

For extra flavor, try marinating the chicken overnight to let the spices fully penetrate the meat.
Use bone-in chicken thighs if you prefer more juicy, flavorful meat. Just increase cooking time accordingly.
Replace Sriracha with harissa or another chili sauce for a different spicy kick in the yogurt sauce.
For a vegetarian version, substitute grilled portobello mushrooms or tofu for the chicken.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave until warmed through. The yogurt sauce should be kept refrigerated and added fresh before serving.

How to Serve

A white bowl lined with white parchment paper holds a layered dish starting with a base of yellow rice on the bottom right, topped with pieces of golden-brown grilled chicken and roasted potatoes scattered across the top, mixed with small red tomato chunks and some green herbs sprinkled throughout. Light green shredded lettuce is layered beneath the chicken and potatoes, adding texture around the edges. The dish is finished with a drizzle of light orange sauce zigzagged across the top. A black plastic fork rests on the edge of the bowl, and there are two squeeze bottles behind it, one creamy white and the other red-orange on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more flavorful in this recipe. If using breasts, be careful not to overcook to avoid dryness.

Is it necessary to marinate the chicken for several hours?

Marinating for 3-4 hours allows the flavors to deeply infuse the chicken, making it more tender and tasty. If short on time, even 30 minutes will add some flavor, but longer is better.