Serious Eats' Halal Cart-Style Chicken and Rice With White S
4 servings
servings2 hours 15 minutes
total timeIngredients
For the chicken marinade:
Juice of 2 lemons
1 tablespoon chopped fresh oregano
1 teaspoon Lebanese 7 Spice
3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
1/4 cup light olive oil
salt and black pepper to taste
1kg chicken thighs/breast
oil for frying
For the rice:
2 Carrots finely grated
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long-grain or Basmati rice
1 tsp chicken powder
Kosher salt and freshly ground black pepper
For the White Sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
Optional finely chopped parsley
To serve:
Lettuce, shredded
Tomato, cut into wedges
Onion, Thinly sliced
Flatbread
Hot sauce
Directions
For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half 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 (see Note).
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 the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
Nutrition
Serving Size
Serves 4 to 6
Calories
969 kcal
Total Fat
54 g
Saturated Fat
13 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
239 mg
Sodium
1729 mg
Total Carbohydrate
68 g
Dietary Fiber
5 g
Total Sugars
10 g
Protein
55 g
4 servings
servings2 hours 15 minutes
total time