Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat of NYC street food.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
3 hrs 20 mins
total:
4 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Chicken:
Yogurt Sauce:
Rice:

Directions

Instructions Checklist
  • Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.

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  • 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

410 calories; protein 23.7g; carbohydrates 30.3g; fat 20.9g; cholesterol 85.2mg; sodium 576.8mg. Full Nutrition
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