A flavorful street-cart style chicken over rice dish, served with seasoned rice and a creamy, tangy white sauce. Inspired by NYC halal cart meals.
Author:Emma Harper
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:Middle Eastern
Diet:Halal
Ingredients
Scale
1 1/2 lbs boneless, skinless chicken thighs
3 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
2 cups basmati or long-grain rice
3 1/2 cups chicken broth
1/2 teaspoon turmeric
2 tablespoons butter
For the white sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons white vinegar or lemon juice
1 teaspoon sugar
1 tablespoon water (to thin, as needed)
1 tablespoon chopped parsley (optional)
Salt and pepper to taste
Instructions
In a bowl, combine lemon juice, cumin, coriander, garlic powder, paprika, salt, and pepper. Add chicken and marinate for at least 1 hour (or overnight).
Heat olive oil in a large skillet over medium-high heat. Cook marinated chicken until browned and cooked through, about 5-7 minutes per side. Let rest, then chop into bite-sized pieces.
For the white sauce, whisk together mayonnaise, Greek yogurt, vinegar (or lemon juice), sugar, salt, pepper, and parsley (if using). Add a little water to reach desired consistency.
To serve, plate the rice, top with chopped chicken, and drizzle generously with the white sauce. Serve with shredded lettuce, tomato slices, or pita if desired.
Notes
Marinating the chicken overnight yields the best flavor.
You can grill the chicken for a smokier taste.
Add hot sauce if you prefer it spicy, just like NYC food carts.
The white sauce keeps well in the fridge for up to a week.