Halal cart style chicken and rice
100% from Serious Eats
I had pinned this a while ago and when my brother mentioned his love going to NYC and how much he loved this cart style food, I decided to give it a whirl. It was surprisingly not difficult to put together. A trip to the Mediterranean market for Greek yogurt and flat pita and we were in business.
2 tbs lemon juice
1 tbs chopped oregano
1/2 tsp ground coriander
3 cloves of garlic, chopped
1/4 cup olive oil
salt and pepper to taste
2-3 pounds skinless, boneless chicken thighs
1 tbs vegetable oil
2 tbs unsalted butter
1/2 tsp turmeric
1/4 tsp ground cumin
1 1/2 cups basmati rice
2 1/2 cups chicken broth
salt and pepper to taste
1/2 cup mayo (though through further edits to the recipe, the author recommends Miracle Whip)
1/2 cup Greek yogurt
1 tbs sugar *
2 tbs white vinegar
1 tsp lemon juice
1/4 cup chopped fresh parsley
salt and pepper
Ice berg lettuce, shredded
tomatoes, cut into wedges
Flat, pocketless pita, toasted
Harrisa or other hot sauce (we used Siracha)
First, marinate the chicken.
Combine the lemon juice, oregano, coriander, garlic and olive oil.
Blend until smooth.
Add salt and pepper to taste.
Pour half over the chicken and save the other half for later.
Turn the chicken to coat and marinade at least one hour but no more than four.
Remove the chicken pieces and pat dry.
Salt and pepper both sides.
Heat oil over medium high heat in a large pan until almost smoking.
Cook the chicken about 4 minutes a side or until lightly brown.
Reduce heat to medium and cook until the chicken is fully cooked through.
Remove to a cutting board, let it cool and bit then chop into 1/2 to 1/4 inch pieces.
Pour the remaining marinade over top, cover and set in the fridge to compete the other parts.
For the rice, melt the butter in a large heavy bottomed pan.
Add the turmeric and cumin and cook until fragrant, about 1 minute.
Add the rice and stir to coat in the butter and until the rice is lightly toasted.
Add the chicken broth and add salt and pepper to taste.
Bring to a boil over high heat then cover and simmer for 15 minutes.
Remove from heat and let the rest of the liquid to absorb into the rice.
DO NOT TAKE THE COVER OFF.
For the sauce, whisk and combine the mayo, yogurt, sugar, vinegar, lemon juice, parsley and black pepper.
Season to taste with salt.
To serve, warm up all the chicken and all the marinade in a large pan.
Divide the rice, lettuce, tomato and toasted pita.
Top with chicken and drizzle white sauce and hot sauce.
Kiddo review-
The chicken marinade was terrific. I'm a little picky when it comes to dark meat so I carefully picked off all the fat bits when I chopped it up. For the * on the sugar, I think I remember shorting a bunch of the sugar from the sauce and it was great. When I make this again, I'll taste as I go along and then update this. We had a huge pack of pitas and the kids requested pita with white sauce in lunches. I happily sent it with them with veggies, fruit and cheese as a kinda of home made lunchable.
I had pinned this a while ago and when my brother mentioned his love going to NYC and how much he loved this cart style food, I decided to give it a whirl. It was surprisingly not difficult to put together. A trip to the Mediterranean market for Greek yogurt and flat pita and we were in business.
2 tbs lemon juice
1 tbs chopped oregano
1/2 tsp ground coriander
3 cloves of garlic, chopped
1/4 cup olive oil
salt and pepper to taste
2-3 pounds skinless, boneless chicken thighs
1 tbs vegetable oil
2 tbs unsalted butter
1/2 tsp turmeric
1/4 tsp ground cumin
1 1/2 cups basmati rice
2 1/2 cups chicken broth
salt and pepper to taste
1/2 cup mayo (though through further edits to the recipe, the author recommends Miracle Whip)
1/2 cup Greek yogurt
1 tbs sugar *
2 tbs white vinegar
1 tsp lemon juice
1/4 cup chopped fresh parsley
salt and pepper
Ice berg lettuce, shredded
tomatoes, cut into wedges
Flat, pocketless pita, toasted
Harrisa or other hot sauce (we used Siracha)
First, marinate the chicken.
Combine the lemon juice, oregano, coriander, garlic and olive oil.
Blend until smooth.
Add salt and pepper to taste.
Pour half over the chicken and save the other half for later.
Turn the chicken to coat and marinade at least one hour but no more than four.
Remove the chicken pieces and pat dry.
Salt and pepper both sides.
Heat oil over medium high heat in a large pan until almost smoking.
Cook the chicken about 4 minutes a side or until lightly brown.
Reduce heat to medium and cook until the chicken is fully cooked through.
Remove to a cutting board, let it cool and bit then chop into 1/2 to 1/4 inch pieces.
Pour the remaining marinade over top, cover and set in the fridge to compete the other parts.
For the rice, melt the butter in a large heavy bottomed pan.
Add the turmeric and cumin and cook until fragrant, about 1 minute.
Add the rice and stir to coat in the butter and until the rice is lightly toasted.
Add the chicken broth and add salt and pepper to taste.
Bring to a boil over high heat then cover and simmer for 15 minutes.
Remove from heat and let the rest of the liquid to absorb into the rice.
DO NOT TAKE THE COVER OFF.
For the sauce, whisk and combine the mayo, yogurt, sugar, vinegar, lemon juice, parsley and black pepper.
Season to taste with salt.
To serve, warm up all the chicken and all the marinade in a large pan.
Divide the rice, lettuce, tomato and toasted pita.
Top with chicken and drizzle white sauce and hot sauce.
Kiddo review-
The chicken marinade was terrific. I'm a little picky when it comes to dark meat so I carefully picked off all the fat bits when I chopped it up. For the * on the sugar, I think I remember shorting a bunch of the sugar from the sauce and it was great. When I make this again, I'll taste as I go along and then update this. We had a huge pack of pitas and the kids requested pita with white sauce in lunches. I happily sent it with them with veggies, fruit and cheese as a kinda of home made lunchable.
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